食品与发酵工业2025，Vol.51Issue(20)：17-25,9.DOI:10.13995/j.cnki.11-1802/ts.041752
发芽时间对结晶小麦芽风味和主要成分的影响
Effects of germination time on flavor and key components of crystallized wheat malt
摘要
Abstract
This study explored the impact of germination time on the primary components and enzyme activities of wheat malt,as well as the aroma and volatile compounds both before and after roasting.The findings indicated that amino nitrogen,reducing sugars,and the activities of amylase and protease in both red and white wheat increased initially and then decreased during the germination process,pea-king on the fifth day.A significant positive correlation was observed between amylose content and protease activity.Sensory analysis demon-strated that the aroma of pre-roasted malt varied with the length of germination,specifically,sour notes intensified while malty and herbal aromas reached their peak before subsequently declining.Following roasting,the sour aroma diminished,while aromas of caramel,nutty,bakery,and potato became more pronounced,particularly after five days of germination.Utilizing headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)and the orthogonal partial least squares-discriminant analysis(OPLS-DA),significant changes were identified in 37 out of 63 aroma components,with 35 exhibiting variable importance in the projec-tion(VIP)values greater than 1.Notably,key compounds contributing to the caramel flavor,such as maltol and furanone,were most prominent on the fifth day.This research provides valuable insights for optimizing the preparation process of crystalline wheat malt,thereby enhancing its sensory attributes in brewing.关键词
结晶小麦芽/发芽/感官定量描述分析/风味物质Key words
crystallized wheat malt/germination/sensory quantitative descriptive analysis/flavour substances引用本文复制引用
李雨茹,周志磊,姬中伟,任青兮,徐岳正,许锡飚,毛健..发芽时间对结晶小麦芽风味和主要成分的影响[J].食品与发酵工业,2025,51(20):17-25,9.基金项目
国家自然科学基金重点项目(22138004) （22138004）
"十四五"国家重点研发计划项目(2022YFD2101204) （2022YFD2101204）
