Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 2; pp. 223 - 230
• Main Authors: Kohyama, Noriko, Yanagisawa, Takashi
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Alcohols; Aldehydes; Barley; cooked barley; Cooking; Furans; Gas chromatography; Genotypes; Headspace; Hexanal; Ketones; Mass spectrometry; Mass spectroscopy; odor; Pesticides; Principal components analysis; Solid phase methods; Solid phases; storage; Storage temperature; volatile compound; Volatile compounds; waxy
• DOI: 10.3136/fstr.FSTR-D-23-00120
• ISSN: 1344-6606

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was utilized to analyze the volatile compounds in cooked barley. A total of 56 compounds were identified, including 18 aldehydes, 13 ketones, 6 alcohols, 6 furans, 5 acids, 2 furfurals, and 6 others. The grains of waxy and nonwaxy barley were pearled and stored at either 5 °C or 40 °C for 5 months prior to cooking. The waxy genotypes exhibited higher levels of key odorants in cooked barley, such as hexanal, 2-octenal, 2,4-nonadienal (E, E), and 2,4-decadienal (E, E), compared to the nonwaxy genotypes. Elevated storage temperatures (40 °C) led to an increase in 42 volatile compounds, particularly 2-butyl-2-octenal in cooked barley. Principal component analysis revealed distinguishable profiles of volatile compounds among the nonwaxy 40 °C storage group, the waxy hull-less 40 °C storage group, the waxy hulled 40 °C storage group, and the 5 °C storage group.