Formation of staling aldehydes in different grain bed layers in an industrial scale maltings

Abstract

Understanding the contribution of raw materials to the quality of the final product is crucial for the food industry. In the brewing process, malt delivers various compounds that compromise the flavour stability of beer, including staling aldehydes and their precursors. The primary aim of this study was to investigate the evolution of staling aldehydes and their cysteinylated counterparts throughout industrial scale pale malt production. The second objective was to study the extent to which process related gradients (e.g., temperature, moisture) may contribute to the differential formation of free and bound state aldehydes. Samples were collected from two industrial scale, pale lager malt production processes as a function of process time (germination, kilning, and cooling) and the position of the kernals in the grain bed (bottom, middle and top layers) during kilning. The levels of free and cysteinylated aldehydes were determined. The results show that the initial stage of germination is accompanied by enzymatic fatty acid oxidation as reflected by the formation of hexanal and trans-2-nonenal. Drying at elevated temperature (at a critical moisture content of 6-9%) results in the intensified formation of cysteinylated Strecker aldehydes and furfural. Moreover, a rapid increase in the formation of (cysteinylated) Strecker aldehydes furfural and trans-2-nonenal continued through kilning. A clear effect of temperature and moisture gradients was observed on the formation of aldehydes and it is concluded that exposure to heat load plays a critical role in the development of cysteinylated aldehydes during malt production. This publication is dedicated to the memory of Professor Luc De Cooman.