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Comprehensive evaluation of malt volatile compounds contaminated by Fusarium graminearum during malting
Author(s) -
Chen Yan,
Zhou Zhe,
Xu Kai,
Zhang Han,
Thornton Megan,
Sun Liming,
Wang Zhenyu,
Xu Xianbing,
Dong Liang
Publication year - 2017
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/jib.453
Subject(s) - fusarium , mycelium , mycotoxin , brewing , chemistry , flavour , contamination , gas chromatography–mass spectrometry , food science , zearalenone , mass spectrometry , chromatography , botany , biology , fermentation , ecology
Fusarium graminearum is the most important filamentous fungi in the malting process, and greatly affects malting performance and malt quality. Analysis of the emitted volatiles from F. graminearum mycelium was used to evaluate the malt flavour contaminated by F. graminearum during malting based on solid‐phase microextraction combined with gas chromatography–mass spectrometry . GC–MS analysis of different mycelium samples revealed a broad spectrum of volatile compounds including aldehydes, ketones, alcohols, organic acids and aromatics, which were highly similar to those of barley and malt. Statistical assessment of the data via principal component analysis demonstrated that the major contributors to the time‐dependent dynamic changes in the volatiles were the volatile aldehyde, alcohol and ketone fractions in the contaminated malting process. The results showed that volatile concentration was modulated by the ‐metabolism of the green malt and F. graminearum. Volatile compounds from green malt were influenced by F. graminearum fungi contamination during malting, although some were probably generated by this fungus. Copyright © 2017 The Institute of Brewing & Distilling