Abstract
We conducted studies to select barley cultivars potentially useful for roasted barley tea. First, we analyzed the properties of barley grain; and then we roasted the grains of each barley cultivar to a similar level of darkness. The properties of the barley grain were then statistically compared with those of roasted barley. We found a high negative correlation between the 1000-kernel weight and 440-nm absorbance of the extract. A tasting test revealed that high-protein barley tends to have a strong aroma. Therefore, we speculate that the Maillard reaction of proteins and the caramelization reaction of saccharides are responsible for the aroma and color, respectively, of barley tea.
