Effects of Baking and Germination on Volatile Flavor of Barley

In this study,sprouted barley was studied by using electronic nose,electronic tongue and gas chromatography-tandem mass spectrometry. The results showed that the flavor of barley tea changed significantly on the first day of roasting and sprouted,and the electronic nose could detect sensitively the response values of roasted and sprouted barley tea on sensors PA/2,T70/2,P40/1,P10/2,P10/1,and T30/1,compared with that of unsprouted barley tea. The bitter and umami values of the electronic tongue were highest on the first day of roasting and sprouting. The electronic nose principal component analysis was able to distinguish the roasted germinated barley tea from the roasted ungerminated barley tea. In terms of volatile substances,the relative content of volatile components aldehydes,ketones and acids in barley on the first day of roasting and germination decreased,respectively,by 15.3%,0.44% and 7.14% on the first day of roasting and germination compared with that of non-germinating barley;There were significant changes in aroma components heterocyclic on the first day of roasting and germination,with an increase of 46.87% compared with that of roasted unsprouted barley and 8 more aromatic components than that of unsprouted barley. Compared with the unsprouted barley,the flavor of the barley on the first day of sprouting had significant changes.