Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt

Piornos, J. A., Balagiannis, D. P., Koussissi, E., Bekkers, A., Vissenaekens, J., Brower, E. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2025) Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt. Food Chemistry, 464 (1). 141532. ISSN 0308-8146 doi: 10.1016/j.foodchem.2024.141532

Abstract/Summary

Control of aroma formation during production of barley malt is critical to provide consistent and high-quality products for the brewing industry. Malt quality can be affected by the inherent variability of raw material and processing conditions, leading to inconsistent and/or undesirable profiles. Dried green malts were cured isothermally at 65, 78 and 90 °C for 8.4 h, and characteristic aroma compounds (Strecker aldehydes), precursors and intermediate compounds were analysed over time. By kinetic modelling of Strecker aldehydes, based on fundamental chemical pathways, we showed that degradation of Amadori rearrangement products and short-chain dicarbonyls was more sensitive to temperature change due to their higher activation energies compared to other kinetic steps. This study can help maltsters to manipulate formation of Strecker aldehydes, via raw material screening and process control, and hence optimise the organoleptic quality of malts and their products, such as non-alcoholic beers, where these aldehydes play a key role.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/119140
Identification Number/DOI	10.1016/j.foodchem.2024.141532
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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