1(Xizang Agricultural and Animal Husbandry College, Department of Food Science, Nyingchi 860000,China); 2(China National Research Institute of Food and Fermentation Industries, Ltd., Beijing 100015, China); 3(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China); 4(Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850032,China)
Abstract: This paper aimed at the effect of seven kinds of barley on the barley wine and the relationship of the flavor components between them. The mass spectrum peaks were retrievaled in the spectral database by gas chromatography-mass spectrometry. The results showed that more than 50 kind of flavoring components have been identified from barley and barley wine. It mainly included alcohols, aldehydes, acids, esters, alkanes, alkenes and other components (ketones, benzene, naphthalene, phenols). The dominant flavor components were aldehyde and alcohol which accounting for 35%~65% and 15%-26% respectively in barley. While in barley liquor, alcohol and ester were predominant which accounting for 76%-88% and 6% - 13% respectively. There were no significant difference in the main flavor species between different barley liquor fermented from different varieties of barley. The obvious differences were observed in the content of flavor compounds even though the flavor species kept strong stability and consistency in barley liquor.