Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH1.

Abstract

The effect of temperature and pH on the formation and changes of volatile flavour compounds in thermally treated malt extracts was studied. The dependence of thermal treatment parameters on organoleptic properties of the extracts was stated. Alkaline pH of the medium was found to promote the formation of the compounds yielding a caramel odour. The most desirable organoleptic characteristics were obtained at pH 4.0-5.5 and temperature 140 degrees C. Thirty compounds typical for nonenzymatic browning were identified.