Prado, Raphael published the artcileIdentification of potential odorant markers to monitor the aroma formation in kilned specialty malts, Application of 2,3,5-Trimethylpyrazine, the main research area is odorant marker aroma kilned specialty malt; Aroma; Colour; GC–MS; SAFE; SPME; Specialty malt.
Specialty malts are strategic ingredients regarding their contribution to color and flavor of beer. Malts with the same color may present distinct flavor characteristics and intensities. Contradictorily, color is the benchmark in practical quality control. To investigate the correlation between color and flavor of kilned barley specialty malts, odorants of com. products of pale ale (5-9 EBC), Vienna (6-10 EBC), Munich (11-35 EBC) and melanoidin malts (80-90 EBC) were screened via solvent-assisted flavor evaporation (SAFE) and compared via comparative aroma extract dilution anal. (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in com. kilned specialty malts.
Food Chemistry published new progress about Barley. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.