Studies on the volatile components of peated malt. I. Identification of phenolic compounds.

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The total phenol content in peated malt varied in a range of 2 to 15 ppm. The high content of total phenols in heavily peated malt was different from that of nonpeated malt used for beer brewing. Lightly peated malt with lower total phenol content can be distinguished from nonpeated malt simply by the total phenol content. Seventeen volatile components were detected in the phenolic fraction of peated malt. The major components identified were phenol, o-cresol, guaiacol, p-ethylphenol, 4-methylguaiacol, 4-ethylguaiacol, and 2-phenylethanol. As minor components, furfural, 5-methylfurfural, and 5-hydroxymethylfuran were also detected. These result indicated that phenol, o-cresol, and guaiacol were generated from peat smoke.

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