Abstract
Basic and acidic fractions of the distillate of peated malt were analysed by mass spectrometry combined with gas chromatography. Six pyrazines, two pyrroles, 14 fatty acids, 2-furoic acid, phenylacetic acid, benzoic acid, and cinnamic acid were identified. The major components in basic fraction were 2, 5-dimethylpyrazine and 2-methyl-5-acetylpyrazine. The basic components identified in nonpeated malt were qualitatively similar to those of peated malt. Palmitic, stearic, and oleic acids were predominant in acidic fraction obtained from ether extract of peated malt. Benzoic acid, cinnamic acid, phenylacetic acid, and furoic acid were isolated as minor components.
