Food and Fermentation Industries >

2013 , Vol. 39 >Issue 02: 182 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.02.009

Food and Fermentation Industries

Analysis of volatile compounds from malt using SPME combine with GC-MS

  • Dong Liang ,
  • Zhang Xiao ,
  • Piao Yong-zhe ,
  • Hou Ying-min ,
  • Shi Zhong-ping ,
  • Zhao Chang-xin
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Online published: 2013-02-25

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Abstract

In this paper,volatile compounds identified from malt were investigated by solid phase microextraction(SPME) combine with GC-MS.A total of thirty-one volatiles had great contribution to brewing malt flavor,including thirteen aldehydes,seven alcohols,two ketones,one acid and eight other compounds.The amounts of 3-methylbutanal,2-methylbutanal and hexanal,commonly considered as key odorants in barley and malt,were 26.31%,24.69% and 12.87% respectively.

Key words： malt; volatile compound; SPME; GC-MS

Cite this article

Dong Liang , Zhang Xiao , Piao Yong-zhe , Hou Ying-min , Shi Zhong-ping , Zhao Chang-xin . Analysis of volatile compounds from malt using SPME combine with GC-MS[J]. Food and Fermentation Industries, 2013 , 39(02) : 182 -185 . DOI: 10.13995/j.cnki.11-1802/ts.2013.02.009

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