Characterization of the aroma compounds in crystal malt

Abstract

AbstractCrystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality. In the current study, the volatile aroma constituents of commercial crystal malt samples were analyzed with headspace solid‐phase microextraction combined with gas chromatography–mass spectrometry, in order to explore the characteristic aroma compounds of crystal malt. The average concentration of volatile aroma compounds in 10 crystal malt samples is 587 µg L−1, ranging from 347 to 1265 µg L−1. A total of 38 aroma compounds were identified, 47% of which were existed in all the 10 samples. Based on principal component analysis and odor activity value, isobutyraldehyde, 2‐methylbutanal, furfural, 2‐acetyl‐1H‐pyrrole, oct‐1‐en‐3‐ol, 4‐methyl‐2‐phenyl‐2‐pentenal, and (2E)‐2‐isopropyl‐5‐methyl‐2‐hexenal could be considered the characteristic aroma compounds of crystal malt. The results of this present study would help to establish a standard to assess the quality traits of crystal malt sample.