Abstract
The neutral fraction obtained from the volatile components of peated malt was examined by mass spectrometry combined with gas chromatography. Eight kinds of aldehyde, ten kinds of alcohol, seven kinds of fatty acid ester, and twelve kinds of alkane were identified. Isovaleraldehyde, acetaldehyde, and isobutylaldehyde were major components, and their relative peak area was about 60% in all. Formaldehyde, furfural, propylaldehyde, and valeraldehyde were minor components. An abundance of alkanes appeared in the neutral fraction. The major components identified as fatty acid ethyl esters were hexadecenoate, oleate, and linoleate. Contribution of these compounds to the flavor of peated malt is discussed.
