STUDIES ON FLAVOR COMPONENTS OF ROASTED BARLEY.3. MAJOR VOLATILE BASIC COMPOUNDS

Basic compounds in the volatiles of roasted barley were analyzed by a gas chromatograph and a combination instrument of gas chromatograph-mass spectrometer. As major components, the following nitrogeneous aromatic compounds were identified: Pyridine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine and a dimethylethylpyrazine. Ammonia was also detected in the volatiles of roasted barley by an amino acid analyzer. The formation of 2,5-dimethylpyrazine from pyruvaldehyde-amino acid model systems during roasting was shown, and the possible formation mechanism of pyrazines was presented. © 1969 Taylor and Francis Group LLC.