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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

FOOD CONTROL

ISSN

0956-7135

e-ISSN

—

Svazek periodika

121

Číslo periodika v rámci svazku

MAR

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

"107568-1"-"107568-8"

Kód UT WoS článku

000600399600012

EID výsledku v databázi Scopus

2-s2.0-85089908859