Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt - Archive ouverte HAL Access content directly
Conference Poster Year :

Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt

(1, 2, 3) , (1) , (4) , (4) , (5) , (5) , (4) , (1)
1
2
3
4
5

Abstract

Strecker aldehydes are responsible for the characteristic aroma of malts, but also important aroma compounds in beer. In malt, they are formed during the curing stage of kilning. The formation of five Strecker aldehydes (2-methylpropanal, 2-methylbutanal, 3-methybutanal, phenylacetaldehyde and methional) during this process was studied at pilot scale. Green malts were dried and cured at different temperatures (65, 78 and 90 °C) isothermally for 8.4 h. Multi-response kinetic modelling was used to develop a mathematical model based on precursors concentration, Amadori rearrangement products (ARP), Strecker aldehydes, temperature and time. This model demonstrated that the formation of Strecker aldehydes in malt was controlled from the formation of two intermediates: ARP and short chain dicarbonyls (SCDC). The kinetic model proposed in this study will help maltsters and researchers understand and manipulate the formation of these compounds in malt and the organoleptic quality of the beers brewed from them.
Fichier principal
Vignette du fichier
Poster malting 25jul.pdf (672.83 Ko) Télécharger le fichier
Origin : Files produced by the author(s)

Dates and versions

hal-03839573 , version 1 (04-11-2022)

Identifiers

  • HAL Id : hal-03839573 , version 1

Cite

José A. Piornos, Dimitrios P. Balagiannis, Elisabeth Koussissi, August Bekkers, Johan Vissenaekens, et al.. Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt. ACS meeting Fall 2022, Aug 2022, Chicago, United States. ⟨hal-03839573⟩
0 View
0 Download

Share

Gmail Facebook Twitter LinkedIn More