Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 32-40Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.053
Keywords
Hulless barley wine; beta-Glucan; Phenols; Flavor; PCA
Funding
- Sichuan Province Key Laboratory of Liquor Making Biotechnology and Application [NJ2015-07]
- Key R&D Programme of the Sichuan Province of China [2018FZ0093]
- State Coarse Cereals Process Technology Center (Chengdu University) [16CCPC-02]
- Development Plan for Scientific Innovation Team of Sichuan Provincial Universities [16TD0026]
Ask authors/readers for more resources
Low alcohol hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of beta-glucan and antioxidant compounds. Therefore, the total beta-glucan content, total phenols and flavonoids of HW samples from the highland areas of Sichuan province and Tibet were determined in this study. The results indicated that HW is abundant in both beta-glucan (54-76 mg/L) and phenolic compounds (131-178 mg/L). Moreover, this study also investigated the flavor and aroma characteristics of HW samples. A total of forty six volatile aroma substances were identified by GC-MS. The HWs could be classified into three distinct groups in terms of the region of origin according to the results of PCA based on the GC-MS data. These findings provide a useful foundation for further study of the health benefits and the flavor characteristics of HW in highland areas.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available