Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)

被引:5
|
作者
Almaguer, Cynthia [1 ,2 ]
Kollmannsberger, Hubert [1 ]
Gastl, Martina [1 ]
Becker, Thomas [1 ]
机构
[1] Tech Univ Munchen Weihenstephan, Lehrstuhl Brau & Getranketechnol, Freising Weihenstephan, Germany
[2] Tech Univ Munchen Weihenstephan, Lehrstuhl Brau & Getranketechnol, Weihenstephaner Steig 20, D-85354 Freising Weihenstephan, Germany
关键词
aroma; barley; daily modifications; malting; quinoa; rye; (pseudo)cereals; DIETARY FIBER COMPONENTS; SCANNING-ELECTRON-MICROSCOPY; CHEMICAL-COMPOSITION; GRAIN; QUALITY; PHYTOCHEMICALS; CHEMISTRY; VARIETIES; ENDOSPERM; TRITICALE;
D O I
10.1111/1750-3841.16717
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Barley (Hordeum vulgare L.) is the traditional malting cereal and is primarily used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. Conversely, quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins, and can be used in a similar manner to cereals. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa interfere with the acceptance and development of food products. Malting of barley is known to improve its processing properties and enhance its sensory quality. Therefore, the effect of germination and kilning on malt quality (e.g., viscosity) as well as the volatile composition of barley, rye, and quinoa were monitored. Moreover, temporal changes on the volatile patterns of rye and quinoa at the different stages of malting were compared to barley. In total, 34 volatile compounds were quantified in the three (pseudo)cereals; the alcohol group dominated in all unprocessed samples, in particular, compounds contributing grassy notes (e.g., hexan-1-ol). These grassy compounds remained abundant during germination, whereas kilning promoted the formation of Maillard reaction volatiles associated with malty and roasted notes. The volatile profiles of kilned barley and quinoa were characterized by high concentrations of the malty Strecker aldehyde, 3-methylbutanal. In contrast, green, floral notes imparted by phenylacetaldehyde remained dominant in rye malt. Hierarchical cluster analysis of the volatile data discriminated the samples into the different stages of malting, confirmed the similarities in the volatile patterns of barley and rye, and indicated clear differences to the quinoa samples. Practical ApplicationIn this study, the effect of germination and kilning on the chemical and volatile composition of barley, rye, and quinoa was examined. Temporal changes on the volatile patterns of rye and quinoa at different stages of malting were compared to barley. Understanding the differences among the (pseudo)cereals as well as the influence of processing on malt quality and aroma development can help find new food applications.
引用
收藏
页码:3773 / 3785
页数:13
相关论文
共 37 条
  • [1] Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts
    Almaguer, Cynthia
    Kollmannsberger, Hubert
    Gastl, Martina
    Becker, Thomas
    FOOD RESEARCH INTERNATIONAL, 2024, 196
  • [2] Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.)
    Almaguer, Cynthia
    Kollmannsberger, Hubert
    Gastl, Martina
    Becker, Thomas
    FOOD CHEMISTRY, 2023, 427
  • [4] Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor-active volatile composition
    Almaguer, Cynthia
    Kollmannsberger, Hubert
    Gastl, Martina
    Becker, Thomas
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (05) : 2283 - 2294
  • [5] Elaboration of a food mixture based on quinoa (Chenopodium quinoa Willd), canihua (Chenopodium pallidicaule Aellen), barley (Hordeum vulgare L.) corn (Zea mays L.), bean (Vicia faba L.) and soybean (Glycine max L Merr) by cooking process - extrusion
    Aro Aro, Juan Marcos
    Calsin Cutimbo, Marienela
    REVISTA INVESTIGACIONES ALTOANDINAS-JOURNAL OF HIGH ANDEAN RESEARCH, 2019, 21 (04): : 293 - 303
  • [6] Gene characterization of Chenopodium quinoa Willd. and Chenopodium album L. accessions: unmasking genetic diversity
    Kumari, Babita
    Chrungoo, Nikhil Kumar
    3 BIOTECH, 2025, 15 (01)
  • [7] Image processing and area estimation of chia (Salvia hispanica L.), quinoa (Chenopodium quinoa Willd.), and bitter melon (Momordica charantia L.) leaves based on statistical and intelligent methods
    Sabouri, Hossein
    Sajadi, Sayed J.
    JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS, 2022, 30
  • [8] Grain quality of the pseudocereals buckwheat (Fagopyrum esculentum Moench), quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus hypochondriacus L. x A-hybridus L.) in relation to growing conditions
    Aufhammer, W
    Kübler, E
    Lee, JH
    BODENKULTUR, 1999, 50 (01): : 11 - 24
  • [9] Chenopodium quinoa Willd. and Amaranthus hybridus L.: Ancestral Andean Food Security and Modern Anticancer and Antimicrobial Activity
    Romero-Benavides, Juan Carlos
    Guaraca-Pino, Evelyn
    Duarte-Casar, Rodrigo
    Rojas-Le-Fort, Marlene
    Bailon-Moscoso, Natalia
    Nazarov, Pavel A.
    Ivanova, Maria
    Karakozova, Marina
    PHARMACEUTICALS, 2023, 16 (12)
  • [10] Pre-emergence herbicide selection for successful cultivation of black seed (Nigella sativa L.), psyllium (Plantago ovata Forsk), and quinoa (Chenopodium quinoa Willd.)
    Ul Haq, Muhammad Zia
    Shafiq, Saira
    Ul Mohsin, Muhammad Zia
    Ali, Majid
    Khaliq, Abdul
    Abbas, Rana Nadeem
    Iqbal, Muhammad Zafar
    Matloob, Amar
    JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS, 2024, 43