Aroma and Taste Components of Malts

Page: 426

K. Cejpek

Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague

 

One of the main objectives of malt production is getting a characteristic aroma. This review presents comprehensive information on individual components of malt flavor, their intensity, the actual portion of the total aromatic expression and the conditions of their formation. The formation of the compounds depends on the type and amount of available precursors and suitable conditions of their transformation into flavoring agents. In kilning barley malts, a wide range of aromatic compounds is formed. The key reactions for the aroma formation are the Maillard reaction, the Strecker degradation of amino acids, and caramelization, depending on the temperature and water content of the grain. Oxidation products of lipids and other lipophilic components of the grain are also important.

 

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