Studies on Flavor Components of Roasted Barley |
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| Authors: | Pao-shui Wang Hiromichi Kato Masao Fujimaki |
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| Affiliation: | Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo |
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| Abstract: | From the volatiles of roasted barley or those formed during roasting of barley, furfural, 2-methylbutanal, 2-methylpropanal, 3-methylbutanal, 2,3-pentanedione, ethylglyoxal and pyruvaldehyde were isolated and identified as their mono- or bis-2,4-dinitrophenylhydrazones.Removal of the carbonyl compounds from the volatiles resulted in a loss of the characteristic aroma of roasted barley. |
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