Vandecan, Sem M. G. published the artcileFormation of flavor, color, and reducing power during the production process of dark specialty malts, Quality Control of 21834-92-4, the main research area is flavor color reducing power malt food processing.
Important features of dark specialty malt, such as color, flavor, and reducing power, are mainly formed due to nonenzymic browning reactions during the kilning and roasting process. In this study, the influence of the duration and temperature of the roasting process on the formation of these malt characteristics was monitored. The results indicated that the development of caramel-like flavor components was highly influenced by the roasting temperature and moisture content of the malt kernels, and the formation of pyrazines strongly increased at 180°C. In addition, the evolution of malt characteristics such as color and reducing power was greatly influenced by the applied processing parameters. Finally, the results indicated flavor development was not coupled with color formation.
Journal of the American Society of Brewing Chemists published new progress about Antioxidants. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Quality Control of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem