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

Food Control - Tập 121 - Trang 107568 - 2021
Sebastian Reichel1, Daniel O. Carvalho2, João Rodrigo Santos2, Petr Bednar1, José A. Rodrigues2, Luís F. Guido2
1Department of Analytical Chemistry, Faculty of Science, Palacký University, 17. Listopadu 12, 771 46, Olomouc, Czech Republic
2REQUIMTE⧹LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal

Tài liệu tham khảo

Carvalho, 2016, Overall antioxidant properties of malt and how they are influenced by the individual constituents of barley and the malting process, Comprehensive Reviews in Food Science and Food Safety, 15, 927, 10.1111/1541-4337.12218 Channell, 2010, Thermal volatile generation in barley malt: On-line MS studies, Journal of the American Society of Brewing Chemists, 68, 175, 10.1094/ASBCJ-2010-0715-01 Cook, 2006, Thermal flavour generation: Insights from mass spectrometric studies, Vol. 43, 569, 10.1016/S0167-4501(06)80134-2 Cordeiro, 2018, Qualitative carbonyl profile in coffee beans through GDME-HPLC-DAD-MS/MS for coffee preliminary characterization, Food Research International, 107, 536, 10.1016/j.foodres.2018.02.072 Cramer, 2005, Analysis of volatile compounds from various types of barley cultivars, Journal of Agricultural and Food Chemistry, 53, 7526, 10.1021/jf0506939 Dong, 2015, Characterization of volatile aroma compounds in different brewing barley cultivars, Journal of the Science of Food and Agriculture, 95, 915, 10.1002/jsfa.6759 Dong, 2013, Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS, Food Research International, 51, 783, 10.1016/j.foodres.2013.01.052 Fickert, 1998, Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses, Food/Nahrung, 42, 371, 10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V Hu, 2019, Formation mechanism of hydroxyacetone in glucose pyrolysis: A combined experimental and theoretical study, Proceedings of the Combustion Institute, 37, 2741, 10.1016/j.proci.2018.05.146 Psillakis, 2017, Vacuum-assisted headspace solid-phase microextraction: A tutorial review, Analytica Chimica Acta, 986, 12, 10.1016/j.aca.2017.06.033 Reineccius, 2009, Off-flavors and taints in foods Saison, 2009, Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry, Journal of Chromatography A, 1216, 5061, 10.1016/j.chroma.2009.04.077 Santos, 2020, Characterization of volatile carbonyl compounds in defective green coffee beans using a fan assisted extraction process, Food Control, 108, 106879, 10.1016/j.foodcont.2019.106879 Vandecan, 2011, Formation of flavor, color, and reducing power during the production process of dark specialty malts, Journal of the American Society of Brewing Chemists, 69, 150, 10.1094/ASBCJ-2011-0626-01 Vandecan, 2010, Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry, Analytica Chimica Acta, 671, 55, 10.1016/j.aca.2010.05.009 Vanderhaegen, 2006, The chemistry of beer aging – a critical review, Food Chemistry, 95, 357, 10.1016/j.foodchem.2005.01.006 Varnam, 1994, Soft drinks, Vol. 2 Woffenden, 2001, Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts, Journal of Agricultural and Food Chemistry, 49, 5524, 10.1021/jf010583b Yahya, 2014, Flavour generation during commercial barley and malt roasting operations: A time course study, Food Chemistry, 145, 378, 10.1016/j.foodchem.2013.08.046 Yiantzi, 2015, Vacuum-assisted headspace solid phase microextraction of polycyclic aromatic hydrocarbons in solid samples, Analytica Chimica Acta, 890, 108, 10.1016/j.aca.2015.05.047