Abstract
The present investigation aimed at studying the sugar and organic acid profile using gas chromatography-mass spectrometry (GC-MS/MS) and ultra-high-performance liquid chromatography (UHPLC), respectively in green and kilned barley malt. Reduction in total sugar content after kilning may be attributed to the activation of enzyme inhibition pathways, thermolabile nature of diastatic enzymes, utilization of sugars in respiration, and formation of raffinose or glycation/Maillard products during kilning. Along with the major carbohydrates, some minor sugars were also reported in malt. Among them, talose and turanose were reported for the first time in this paper. Total organic acid content increased by more than 1.1 folds after kilning and malic acid was the most prevalent in all genotypes. Comprehensive scrutiny of the sugar and organic acid profiles in green versus kilned malt might be crucial for future breeding programs to develop barley cultivars with an improved sugar profile and required flavor during malting.
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