ArticleFoods (Basel, Switzerland)2022
Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 18 citations in OpenAlex.
- Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting.Frontiers in nutrition · 2026Article
- Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product.Frontiers in nutrition · 2026Review
- Enhancing Quality and Processing Efficiency of Germinated Buckwheat Tea Through Hot Air-Assisted Radio Frequency Roasting.Foods (Basel, Switzerland) · 2025Article
- Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography-mass spectrometry and electronic nose.Food chemistry: X · 2025Article
- The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley.Food chemistry: X · 2025Article
- A Comparison Analysis of Four Different Drying Treatments on the Volatile Organic Compounds of Gardenia Flowers.Molecules (Basel, Switzerland) · 2024Article
- Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke.Food chemistry: X · 2024Article
- Article
- Differences in Ratio of Carbon Stable Isotopes among Barley Grain Milling Fractions with Various Concentrations of Beta-Glucans.Molecules (Basel, Switzerland) · 2023Article
- Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods.Molecules (Basel, Switzerland) · 2023Article
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6 authors at 2 institutions in 1 country.
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Abstract
Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.
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