FLAVOR VOLATILES OF MALT BEVERAGE FROM ROASTED SORGHUM

Flavour volatile compounds of sorghum malt beverage were collected and concentrated on a Tenax GC and identified on a GC-MS. Collected and s eparated compounds were evaluated for their aroma impression. Twenty e ight volatilecompounds were detected in the sorghum malt beverage. The se were made up of pyrazines, furans, aldehydes, ketones, esters and a lcohols. The ketones, aldehydes and esters contributed a much higher p ercentage peak area to the malt beverage volatiles than the heterocycl ic compounds and alcohols. The sorghum malt beverage produced a charac teristic nutty, sweet chocolate aroma which was not easily tied to a s ingle volatile compound. Copyright (C) 1996 Elsevier Science Ltd.