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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
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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
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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