Effects of the waxy genotype and storage temperature of pearled barley on the volatile compounds after cooking

Abstract

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was utilized to analyze the volatile compounds in cooked barley. A total of 56 compounds were identified, including 18 aldehydes, 13 ketones, 6 alcohols, 6 furans, 5 acids, 2 furfurals, and 6 others. The grains of waxy and nonwaxy barley were pearled and stored at either 5 ℃ or 40 ℃ for 5 months prior to cooking. The waxy genotypes exhibited higher levels of key odorants in cooked barley, such as hexanal, 2-octenal, 2,4-nonadienal (E, E), and 2,4-decadienal (E, E), compared to the nonwaxy genotypes. Elevated storage temperatures (40 ℃) led to an increase in 42 volatile compounds, particularly 2-butyl-2-octenal in cooked barley. Principal component analysis revealed distinguishable profiles of volatile compounds among the nonwaxy 40 ℃ storage group, the waxy hull-less 40 ℃ storage group, the waxy hulled 40 ℃ storage group, and the 5 ℃ storage group.