VOLATILE BASIC COMPOUNDS DERIVED FROM ROASTED BARLEY
Open Access
- 2 January 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (1) , 41-42
- https://doi.org/10.1002/j.2050-0416.1978.tb03836.x
Abstract
By gas chromatography/mass spectrometry twenty-three basic heterocyclic compounds have been identified in an extract from roasted barley. Several other such compounds have been identified tentatively. The classes of compounds include pyridines, pyrazines, thiazoles and oxazoles. Such compounds appear to contribute to the flavour of beer brewed with grists containing roasted barley.Keywords
This publication has 10 references indexed in Scilit:
- Basic compounds contributing to beer flavourJournal of the Science of Food and Agriculture, 1977
- RIBES FLAVOUR IN BEERJournal of the Institute of Brewing, 1976
- OXAZOLES AND THIAZOLES IN COFFEE AROMAJournal of Food Science, 1974
- Synthesis and properties of alkylated five-and six-membered alicyclic pyrazinesJournal of Agricultural and Food Chemistry, 1974
- Pyrazines in foodsC R C Critical Reviews in Food Technology, 1973
- Volatile Compounds Produced by the Reaction of L-Cysteine or L-Cystine with Carbonyl CompoundsAgricultural and Biological Chemistry, 1973
- Volatile components of roasted filbertsJournal of Agricultural and Food Chemistry, 1972
- Steam volatile components of roasted barleyJournal of Agricultural and Food Chemistry, 1971
- Studies on Flavor Components of Roasted BarleyAgricultural and Biological Chemistry, 1969
- Studies in mass spectrometry. Part VII. Mass spectra of thiazolesJournal of the Chemical Society B: Physical Organic, 1966