ArticleFoods (Basel, Switzerland)2023
Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 14 citations in OpenAlex.
- Microbial-associated lipid oxidation drives flavor deterioration of Zanba during storage: Insights from integrated multi-omics analysis.Food chemistry. Molecular sciences · 2026Article
- Effects of Exogenous Monosodium Glutamate on GABA Accumulation and Volatile/Nonvolatile Metabolites in Black Highland Barley.Food science & nutrition · 2026Article
- Integrative Analysis of Volatile Flavor Compounds and Transcriptome Reveals Underlying Mechanisms Linked to Fatty Acid Content in Dabieshan Cattle.Foods (Basel, Switzerland) · 2026Article
- Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product.Frontiers in nutrition · 2026Review
- Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley.Foods (Basel, Switzerland) · 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
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5 authors at 1 institution in 1 country.
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Abstract
The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the most abundant in untreated and extrusion puffed HBFs, while heterocycles were found to be the most abundant in explosion puffed, baked, and fried HBFs. The major contributors to the deterioration of flavor in different HBFs were hexanal, hexanoic acid, 2-pentylfuran, 1-pentanol, pentanal, 1-octen-3-ol, octanal, 2-butyl-2-octanal, and (E,E)-2,4-decadienal. Amino acid and fatty acid metabolism was ascribed to the main formation pathways of these compounds. Baking slowed down the flavor deterioration in HBF, while extrusion puffing accelerated the flavor deterioration in HBF. The screened key compounds could predict the quality of HBF. This study provides a theoretical basis for the regulation of the flavor quality of barley and its products.
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