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VOLATILE CARBONYL COMPOUNDS IN BARLEY AND MALTS
Author(s) -
Damm E.,
Kringstad H.
Publication year - 1964
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1964.tb01964.x
Subject(s) - isobutyraldehyde , chemistry , propionaldehyde , acetaldehyde , acetone , nonanal , phenylhydrazine , chromatography , organic chemistry , ethanol , catalysis
Carbonyl compounds were isolated from barley and from different malts without application of heat; the carbonyl compounds were precipitated with 2,4‐dinitro‐phenylhydrazine; separations and identifications of the hydrazones were, as far as' possible, achieved by chromatographic methods. In barley and green malt no carbonyl compounds could be detected by flushing suspensions with CO 2 , whereas from malts acetaldehyde, propionaldehyde, iso butyraldehyde and iso valeraldehyde were found, with trace amounts of acetone and three unidentified compounds. The total amounts present, and the proportion between the individual components, varied with the heat treatment to which the malt had been exposed. In ethereal extracts, the presence of a larger number of carbonyl compounds was demonstrated both in the barley and in the different malts investigated.