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KMID : 0380620180500050464
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 5 p.464 ~ p.473
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Effects of barley roasting methods on the aroma characteristics of boricha
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Joung Woo-Young
Kim Su-Jeong
Kim Byeong-Goo
Hur Kyu-Yeon
Baek Hyung-Hee
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Abstract
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The objective of the current study was to evaluate the effects of roasting methods on volatile flavor compounds of boricha using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. The barley roasting methods tested were air roasting (AR), drum roasting (DR), and air/drum roasting (ADR). Twenty, twenty-one, and eighteen aroma-active compounds were detected in the products of AR, DR, and ADR, respectively. Guaiacol (smoky), 2-acetylpyrazine (almond-like), and furfuryl alcohol (burnt sugar-like) were detected as high intensity aroma-active compounds. Intensities of most aroma-active compounds produced by the DR method were higher. On the other hand, aroma intensities of phenols produced by the AR method, such as guaiacol and 2-methoxy-4-vinylphenol (curry-like), tended to be stronger. Aroma characteristics of phenols are not considered to be desirable for boricha. Although roasting time for DR was longer than that for AR, DR may be an effective barley roasting method for enhancing desirable aroma characteristics of boricha.
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KEYWORD
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barley, boricha, roasting, flavor, aroma-active compound
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