Studies on Flavor Components of Roasted Barley

Part II. The Major Volatile Carbonyl Compounds

Abstract

From the volatiles of roasted barley or those formed during roasting of barley, furfural, 2-methylbutanal, 2-methylpropanal, 3-methylbutanal, 2, 3-pentanedione, ethylglyoxal and pyruvaldehyde were isolated and identified as their mono- or bis-2, 4-dinitrophenylhydrazones.
Removal of the carbonyl compounds from the volatiles resulted in a loss of the characteristic aroma of roasted barley.