Influence of kilned specialty malt odorant markers on the aroma composition and sensory profile of beer

Article Chemistry, Applied

Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature

Hebe Parr et al.

Summary: Research on a laboratory-scale roaster investigating the effects of time, temperature and roasting substrate found a significant increase in associated heterocyclic aroma compound production at process temperatures > 180 degrees C in low moisture substrates.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

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

Sebastian Reichel et al.

Summary: This study presents an analytical methodology for the analysis of volatile carbonyl compounds in barley and malt samples, using a low-pressure extraction system. The results showed significant differences in the volatile carbonyl compounds profile between different malt samples, indicating the potential of this analytical tool for characterization and quality control of raw materials during the malting and roasting processes.

FOOD CONTROL (2021)

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Article Food Science & Technology

A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes

Florian Lehnhardt et al.

Summary: The study found that nitrogen-related bound pool aldehydes in beer are gradually depleted during aging, leading to the aged aroma of beer, especially in the early and medium stages of aging. Bound state aldehydes can serve as an indicator for early prediction of flavor instability in beer.

FOODS (2021)

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Review Food Science & Technology

Aroma and color development during the production of specialty malts: A review

Raphael Prado et al.

Summary: Specialty malts are crucial in brewing beer and other beverages, with their color, aroma, and taste playing a significant role in product quality. However, there are still many unanswered questions about the complex relationship between malt color and aroma, including the definition of key aroma compounds, their production dynamics, and trends in analytical techniques.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

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Article Agriculture, Multidisciplinary

Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers

Michael Fechir et al.

Summary: Specialty barley malts provide unique aroma characteristics to beer, but the transfer of specialty malt odorants to beer is not primarily from direct transfer from malt to beer, suggesting a substantial formation from precursors and/or a release of encapsulated odorants during brewing.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Biotechnology & Applied Microbiology

Impact of Specialty Malts on Wort and Beer Characteristics

Luis F. Castro et al.

Summary: Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. This study investigates the impact of various specialty malts on wort and beer properties, finding that beers made with roasted and caramel malts have lower ABV and diacetyl levels, as well as higher levels of total phenolic compounds. No change was observed in IBU levels as a result of brewing with different specialty malts.

FERMENTATION-BASEL (2021)

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Article Chemistry, Applied