Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt

Strecker aldehydes are responsible for the characteristic aroma of malts, but also important aroma compounds in beer. In malt, they are formed during the curing stage of kilning. The formation of five Strecker aldehydes (2-methylpropanal, 2-methylbutanal, 3-methybutanal, phenylacetaldehyde and methional) during this process was studied at pilot scale. Green malts were dried and cured at different temperatures (65, 78 and 90 °C) isothermally for 8.4 h. Multi-response kinetic modelling was used to develop a mathematical model based on precursors concentration, Amadori rearrangement products (ARP), Strecker aldehydes, temperature and time. This model demonstrated that the formation of Strecker…

Flavour formation in foods