Analysis of Volatile Compounds from Various Types of Barley Cultivars

Abstract

We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46-1269 microg/L) and 1-pentanol (798-1811 microg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723-748 microg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma. The proanthocyanidin-free varieties generally showed higher total volatile and aldehyde contents than wild-type varieties, potentially due to decreased antioxidant activity by the absence of proanthocyanidins.

Study of the Early Events Leading to Cassava Root Postharvest Deterioration

“…This work reports cassava root respiration rates from initial harvest up to 6 days after detachment. Several of the ketones detected in cassava root (Table 5) have been previously detected in our laboratory from barley and wheat slurries (Cramer et al 2005), processed blueberry samples (Feng et al 1999), fresh red raspberries (Moore et al 2002), sweet cherries after CA storage (Mattheis et al 1997), and apple fruits (Mattheis et al 1991). The operating biosynthetic pathway which leads to ketone formation in fresh fruit seems to be via β-oxidative shortening of fatty acids followed by reduction of the carbonyl functional group on C4-C12 carboxylic acids (Paillard 1979).…”

“…The selection of the fiber to be used for further analysis is based upon its affinity for the cassava volatiles and the symmetry of chromatographic peaks. The volatile compounds under study in this work used a PDMS/ DVB fiber and were collected for 1 h based on our previous optimization studies (Cramer et al 2005) using barley and wheat slurries.…”

Effect of selenium enrichment on the quality of germinated brown rice during storage

“…Because of the low odor thresholds of aldehydes, they have been identified to be essential contributors to the overall aroma of rice and are thus considered key aroma compounds in barley and white wheat flour (Cramer, Mattinson, Fellman, & Baik, 2005;Czerny & Schieberle, 2002); in some instances, these compounds are believed to represent offflavors (Cho & Kays, 2013). Hence, percentages of aldehydes in our samples could be utilized to explain the degree of lipid oxidation and indicate the storage quality of rice.…”

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS

“…A number of studies have analyzed the aroma components of the different types of barley and malt (Beal & Mottram, 1994;Fickert & Schieberle, 1998;Cramer, Mattinson, Fellman, & Baik, 2005). Twenty-six volatiles were identified by Cramer and co-works, comprising aldehydes, ketones, alcohols and a furan, in barley.…”