Effect of roasting degree of barley on aroma characteristics of boricha
2018
Joung, S.Y., Dankook University, Yongin, Republic of Korea | Kim, S.J., Sempio Fermentation Research Center, Republic of Korea | Kim, B.G., Sempio Fermentation Research Center, Republic of Korea | Hurh, B.S., Sempio Fermentation Research Center, Republic of Korea | Baek, H.H., Dankook University, Yongin, Republic of Korea
The objective of this study was to evaluate the effect of roasting degree of barley on aroma characteristics of boricha (barley tea) using solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and gas chromatography-olfactometry. Fifteen volatile compounds including pyrazine, ethylpyrazine, butyrolactone, and guaiacol were considered important volatile compounds, which are generated by roasting barley, because concentrations of those volatiles were significantly increased (p less than 0.05) as roasting degree of barley was darker. Guaiacol (smoky), furfuryl alcohol (burnt sugar), and furfural (caramel) were detected as aroma-active compounds of boricha with high intensity. Aroma intensity of aroma-active compounds in boricha increased with increase in roasting degree of barley. However, one unknown compound with burnt smell was detected as off-flavor in dark roasted barley. Therefore, it is implied that medium roasting of barley is desirable during boricha manufacturing. Furthermore, boricha manufactured with steamed barley contained more abundant volatile flavor compounds, which may lead to better aroma quality of boricha.
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