Effect of Fermentation Time on the Aroma Components of Whole-Grain Highland Barley Flour Slurry
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Abstract:
In this study, the volatile components in the whole-grain highland barley slurry were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (GC-MS), and the volatile compositions of the whole grain slurry after fermentation for different times as well as their contributions to the aroma and flavor performance of the flour slurry were also examined. The results showed that 14 volatile components were detected in unfermented flour slurry, with 6 compounds being key components and n-hexanal being the most significant contributor. Twenty-two volatile components were detected in the slurry after fermentation for 3 h, with nonanal being the only key volatile component. Twenty-two volatile components were detected in the slurry after fermentation for 6 h, with 5 compounds being the key components and ethyl octanoate being the most significant contributor. Twenty-four volatile components were detected in the slurry after fermentation for 12 h, with nonanal and (E, E)-2,4-nonadienal being the key volatile components. Compared with the fermentation for other time periods, the fermentation for 6 h led to the highest relative content of esters (50.20%) in the slurry, which contributed to a pleasant fruity aroma. The key volatile components in the slurry after fermentation for 6 h were ethyl caproate (14.94%) and ethyl caprylate (17.87%), with their ROAV values being 19.45 and 100, respectively. The research can provide basic data for the creation of whole-grain highland barley-based fermented foods.
