Abstract
Neutral fraction of the flavor of roast barley (Mugi-Cha) was farthermore studied by column, thinlayer and gas chromatographies and mass spectrometry.
The following three compounds were newly identified; furfurylalcohol, acetylfuran and 3-hydroxypyridine. Furfurylalcohol, main component of the neutral fraction of Mugi-Cha, has the roast flavor. Acetylfuran has also the characteristic flavor. It has been supposed that these furan derivatives were also derived from carbohydrate by thermal decomposition, as well as furfural, 5-methylfurfural and 5-hydroxymethylfurfural.
3-Hydroxypyridine was isolated in the crystalline state, which has not the characteristic odor, but the bitter taste.
