Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley

We report for the first time application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze volatile sulfur compounds (VSC’s) present in drum roasted malt and barley samples typically used brewing. Twenty-five VSC’s were identified across a range 9 products produced from barley/malt. Thiophenes (n = 10) major class heterocyclic identified, along thiazoles 4), thiofurans 2). Quantitative 18) semi-quantitative 6) data are reported this product range. Principal Component Analysis (PCA) clearly (PC1) that formed processed at high temperatures (>170 °C) under dry conditions (roasted barley, chocolate black malts). Whereas such as methyl dithiolane propyl sulfide associated primarily lower temperature finished (crystal, amber cara Pathways generation observed considered alongside typical roasting employed manufacture these products. Concentrations will certainly contribute characteristic aromas themselves. The transfer grist into beer, their sensory impact beer styles, remains be determined.Supplemental article is available online https://doi.org/10.1080/03610470.2021.2003669 .