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Aroma compounds of malted acha (Digitaria exilis, Stapf)
- Lasekan, O.O., Feijao-Teixeira, J.P.
- Journal of food quality 2004 v.27 no.2 pp. 153-161
- Digitaria exilis, malting, grain products, malt extract, odor compounds, volatile compounds, flavor compounds, gas chromatography, quantitative analysis, malt, sensory evaluation, off odors, flavor, sweetness, taste sensitivity, color, food choices, Nigeria
- The flavor extract components of malted 'acha' (Digitaria exilis), which have not been studied prior to this report, were determined by gas chromatography with a mass selective detector. Volatile compounds were identified with a NBS 43 K.1 mass spectra library by Probability Based on Matching (PBM). A total of 14 peaks were detected and identified in the malted sample. The volatiles included, four aldehydes, one aromatic compound, an ester, a terpene, one aliphatic alcohol, five heterocyclic compounds of six membered rings. Quantitatively, heterocyclic compounds were the most abundant class of compounds identified. Six compounds, ethylacetate, 1-hydroxy-2-propanone, hexanal, pyrazine, 2, 5-dimethylpyrazine and 2, 3-dimethylpyrazine were identified as potential contributors to the flavor of malted acha. There was not a significant difference between the aroma quality of acha and crystal malt.