Document Detail

Analysis of volatile compounds from various types of barley cultivars.
MedLine Citation:
PMID:  16159182     Owner:  NLM     Status:  MEDLINE    
We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46-1269 microg/L) and 1-pentanol (798-1811 microg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723-748 microg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma. The proanthocyanidin-free varieties generally showed higher total volatile and aldehyde contents than wild-type varieties, potentially due to decreased antioxidant activity by the absence of proanthocyanidins.
Anne-Chrystelle J Cramer; D Scott Mattinson; John K Fellman; Byung-Kee Baik
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Sep 
Date Detail:
Created Date:  2005-09-14     Completed Date:  2005-10-31     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  7526-31     Citation Subset:  IM    
Department of Food Science and Human Nutrition, Washington State University, Pullman, 99164, USA.
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MeSH Terms
Alcohols / analysis
Aldehydes / analysis
Fatty Acids / analysis
Flour / analysis
Furans / analysis
Hordeum / chemistry*
Ketones / analysis
Odors / analysis*
Seeds / chemistry*
Triticum / chemistry
Reg. No./Substance:
0/Alcohols; 0/Aldehydes; 0/Fatty Acids; 0/Furans; 0/Ketones; 110-00-9/furan

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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