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Profiling the volatile carbonyl compounds of barley and malt samples using a low-pressure assisted extraction system

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F21%3A73609329" target="_blank" >RIV/61989592:15310/21:73609329 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/pii/S0956713520304849" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713520304849</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodcont.2020.107568" target="_blank" >10.1016/j.foodcont.2020.107568</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Profiling the volatile carbonyl compounds of barley and malt samples using a low-pressure assisted extraction system

  • Original language description

    In this work, an analytical methodology for the analysis of volatile carbonyl compounds in barley and malt samples is presented. A simple low-pressure extraction system for volatile compounds was developed. This analytical tool enabled the extraction of volatile compounds directly from barley or malt solid samples (15 min extraction, 10.0 g sample) to an acceptor derivatizing liquid solution, thereafter analyzed by HPLC-DAD-ESI-MS/MS. The low-pressure conditions, pressure of 20 +/- 2 in. Hg vac. (33.7 +/- 3.7 kPa), enabled to increase the efficiency of the extraction process of some volatile compounds up to 3-fold comparing to normal conditions. Also, no heating procedures were applied, avoiding possible sample degradation and adulteration. Barley and different malt samples, namely pilsner, caramel, chocolate and black, were evaluated. Relevant differences were observed in the volatile carbonyl compounds profile between the samples analyzed. Specialty malts showed richer volatile profiles comparing to barley and pilsner malt samples. Some marker compounds, such as hydroxyacetone and furfural responsible for caramellic, burnt and bready flavours, could be assigned for the most intensely roasted malt samples. In comparison, 2- methylbutanal and 3-methylbutanal were characteristic for caramel malt. The results herein obtained showed that this analytical methodology could be a valuable analytical tool in the characterization, as well as in the quality control of these important raw materials during the malting and roasting processes.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10406 - Analytical chemistry

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2021

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    FOOD CONTROL

  • ISSN

    0956-7135

  • e-ISSN

  • Volume of the periodical

    121

  • Issue of the periodical within the volume

    MAR

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    8

  • Pages from-to

    "107568-1"-"107568-8"

  • UT code for WoS article

    000600399600012

  • EID of the result in the Scopus database

    2-s2.0-85089908859