Studies on the Flavors of Roast Barley (Mugi-cha) |
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Authors: | Yasuo Shimizu Shigeki Matsuto Yasuyuki Mizunuma Ikunosuke Okada |
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Affiliation: | Laboratory of Food Chemistry, Women’s College, Tokai University, Shizuoka, Japan |
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Abstract: | Seven weakly acidic compounds were newly detected as flavor components of roast barley by using column and gas-liquid chromatographies. These compounds were characterized and identified by MS, IR, UV and NMR spectroscopies and the mixed melting point test.These are 5-hydroxymaltol, maltol, 5-methylcyclopent-2-en-2-ol-1-one, phenol, m-cresol, pyrocatechol, resorcinol and an unidentified compound (MW 128). Maltol, 5-methylcyclopent-2-en-2-ol-1-one and 5-hydroxymaltol have so-called “sugary flavor,” and these compounds appear to concern with the sweet fragrant flavor of roast barley together with vanillin previously identified.Phenol, m-cresol, pyrocatechol and resorcinol which have a strong characteristic odor are supposed to concern with the smoky flavor of roast barley. |
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