View : 64 Download: 0

Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract

Title
Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract
Authors
Kim Y.Lee Y.C.Kim K.O.
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
1998
Journal Title
Cereal Chemistry
ISSN
0009-0352JCR Link
Citation
vol. 75, no. 3, pp. 282 - 288
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Malt was roasted at 235, 245, or 255°C and extracted at 75, 85, or 95°C in hot water for 10, 20, or 30 min. Optimum roasting and extraction conditions were chosen using response surface methodology based on sensory and physicochemical properties. Sensory properties of roasted malt extract produced at optimum conditions were compared with those of roasted barley extract and of commercial barley tea using quantitative descriptive analysis. Flavor compounds in roasted malt extract were identified by gas chromatography (GC) and mass spectroscopy (MS). Correlation between sensory and GC-MS data were calculated. Roasting malt at 240°C and extracting at 75°C for 28 min were found to be optimum conditions for roasted malt extract. The results of sensory and GCMS data indicated that the most dominant flavor compounds in roasted barley and malt were aldehydes and pyrazines.
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE