| In this paper, with aims to better understand the flavor stability of beer, volatile compounds identified from two kinds of brewing barley were investigated by solid phase microextraction (SPME) and GC MS. A total of thirty four volatiles had great contribution to brewing barley flavor, including twenty eight volatiles in Sabastian and thirty two volatiles in Gairdner. Among these compounds eleven aldehydes, seven alcohols, three ketones, two acids and five other compounds were detected in Sabastian, of which the amount were 17.58%, 7.32%, 13.08%, 8.41% and 9.54%, respectively. And ten aldehydes, nine alcohols, four ketones, two acids and seven other compounds were detected in Gairdner, of which the amount were 38.36%, 25.36%, 9.07%, 6.81% and 7.77%, respectively. Besides, the highest content of these compounds were hexanal (13.56% in Sabastian and 30.76% in Gairdner), acetone (12.82% in Sabastian and 8.39% in Gairdner) and acetic acid (8.00% in Sabastian and 4.86% in Gairdner). The amounts of 3 methylbutanal and 2 methylbutanal, commonly considered as key odorants in barley and malt, was 0.51% and 0.79% in Sabastian, 1.93% and 1.72% in Gairdner, respectively. |
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