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VOLATILE BASIC COMPOUNDS DERIVED FROM ROASTED BARLEY
Author(s) -
Harding R. J.,
Wren J. J.,
Nursten H. E.
Publication year - 1978
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.2050-0416.1978.tb03836.x
Subject(s) - chemistry , flavour , roasting , mass spectrometry , gas chromatography , chromatography , food science
By gas chromatography/mass spectrometry twenty‐three basic heterocyclic compounds have been identified in an extract from roasted barley. Several other such compounds have been identified tentatively. The classes of compounds include pyridines, pyrazines, thiazoles and oxazoles. Such compounds appear to contribute to the flavour of beer brewed with grists containing roasted barley.