OPTIMUM ROASTING AND EXTRACTION CONDITIONS AND FLAVOR CHARACTERISTICSOF ROASTED MALT EXTRACT

Malt was roasted at 235, 245, or 255 degrees C and extracted at 75, 85 , or 95 degrees C in hot water for 10, 20, or 30 min. Optimum roasting and extraction conditions were chosen using response surface methodol ogy based on sensory and physicochemical properties. Sensory propertie s of roasted malt extract produced at optimum conditions were compared with those of roasted barley extract and of commercial barley tea usi ng quantitative descriptive analysis. Flavor compounds in roasted malt extract identified by gas chromatography (GC) and mass spectroscopy ( MS). Correlation between sensory and GC-MS data were calculated. Roast ing malt at 240 degrees C and extracting at 75 degrees C for 28 min we re found to be optimum conditions for roasted malt extract. The result s of sensory and GC-MS data indicated that the most dominant flavor co mpounds in roasted barley and malt were aldehydes and pyrazines.