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Effect of roasting degree of barley on aroma characteristics of boricha

보리의 로스팅 정도가 보리차의 향 특성에 미치는 영향

  • Received : 2017.10.17
  • Accepted : 2018.01.02
  • Published : 2018.04.30

Abstract

The objective of this study was to evaluate the effect of roasting degree of barley on aroma characteristics of boricha (barley tea) using solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and gas chromatography-olfactometry. Fifteen volatile compounds including pyrazine, ethylpyrazine, butyrolactone, and guaiacol were considered important volatile compounds, which are generated by roasting barley, because concentrations of those volatiles were significantly increased (p<0.05) as roasting degree of barley was darker. Guaiacol (smoky), furfuryl alcohol (burnt sugar), and furfural (caramel) were detected as aroma-active compounds of boricha with high intensity. Aroma intensity of aroma-active compounds in boricha increased with increase in roasting degree of barley. However, one unknown compound with burnt smell was detected as off-flavor in dark roasted barley. Therefore, it is implied that medium roasting of barley is desirable during boricha manufacturing. Furthermore, boricha manufactured with steamed barley contained more abundant volatile flavor compounds, which may lead to better aroma quality of boricha.

Keywords

barley;boricha;roasting;flavor;aroma-active compound

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Acknowledgement

Grant : 해양심층수 미네랄을 이용한 자연 본연의 맛있는 차 음료 개발

Supported by : 해양수산과학기술진흥원