Malt coffee

Malt coffee is made from barley malt by roasting, with or without an additional steaming step. It... 

Dimethyl sulfoxide occurs widely at levels of <3 ppm. It has been isolated from spearmint oil, com, barley, malt, alfalfa, beets, cabbage, cucumbers, oats, onion, Swiss chard, tomatoes, raspberries, beer, coffee, milk, and tea (5). It is a common constituent of natural waters, and it occurs in seawater in the 2one of light penetration where it may represent a product of algal metaboHsm (6). Its occurrence in rainwater may result from oxidation of atmospheric dimethyl sulfide, which occurs as part of the natural transfer of sulfur of biological origin (7,8). 

Sweet chocolate can contain milk or milk soHds (up to 12% max), nuts, coffee, honey, malt, salt, vanillin, and other spices and flavors as well as a number of specified emulsifiers. Many different kiads of chocolate can be produced by careful selection of bean blends, controlled roasting temperatures, and varying amounts of ingredients and flavors (20). 

Tressl, R., Gruenewald. K. G., Kamperschroer, H., Silwar, R., Formation of pyrroles and aroma contributing sulfur components in malt and roasted coffee, Prog. Food Nutr. Sci., 5, 71, 1981. 

The roasting of foods such as malt or coffee can result in bitter-tasting compounds however, until recently little was known about the chemistry of any compounds formed in the MaiUard reaction that could be responsible for such tastes. Frank et al. [33] identified a new class of compound, l-oxo-2,3-dihydro-lH-indolizinium-6-oxalates, from reaction mixtures containing xylose, rham-nose and alanine (Fig. 12.1). A number of such compounds have been reported and they appear to have low taste thresholds (below 1x10" mmol/L). 

Vacuum drum dryers syrups, malted milk, skim milk, coffee, malt extract, and glue... 

Sample b c roasted (bread, coffee, peanut, walnut, malt), burnt, popcorn, slightly rancid, heated cooking oil Sample ds heated cooking oil, deep-frying fat, solvent, old paint Since the panel found no difference between samples b and c in the triangle test, it was not possible to ask for two distinct "profiles" in the descriptive test. However, it was evident that samples b and c were the most attractive oils from a flavor point of view. There were similarities with sesame oil and Swedish crispbread. 

Amino acid specific Maillard products were isolated from the extracts by preparative GC or HPLC and identified by MS-, IR-, 1 H- and c-NMR-spectroscopy. Proline derived components are important constituents in bread, malt and beer. More than 120 proline specific Maillard products were characterized. Cysteine and methionine derived components were predominant in roasted coffee and meat flavors. Thirty cysteine- and twenty methionine-specific Maillard products were identified for the first time. 

Hordeum vulgare (barley) (Poaceae) [malt], Coffea spp. (coffee seed) (Rubiaceae), Camellia sinensis (Chinese green tea) (Theaceae) [leaf], Vitis vinifera (Vitaceae) (wine)... 

Among PZonis.—a-Galactosidase occurs in almond emulsin," the seeds of coffee, lucerne, and Pinus thunbergii, and in barley malt. ... 

Process flavourings for application in sweet and bakery goods (e.g. flavourings with chocolate, malt, caramel, egg, coffee or biscuit tonality) have been known for an even longer time than their savoury counterparts. Sulphur-containing aroma precursors such a cysteine are not the main concern of sweet process flavourings, and in many cases they even have to be avoided in order to prevent the formation of off-flavours. 

Maltol naturally occurs in many foods, e.g. baked goods, cocoa, chocolate, coffee, caramel, malt, condensed milk, cereals, soy sauce, and beer ]10, 20, 21 ]. It is formed when carbohydrates are heated (Fig. 3.61). It is a white, crystalline powder with a caramel-like odour and a threshold of 35 ppm in water at 20°C ]21 ]. 

This is a very good, basic recipe producing a semi-sweet stout with complex malt flavors. A rich coffee-like flavor predominates. Full-bodied and smoothfinishing, this brew has a taste that is a cross between Guinness and Mackeson, but not as sweet as Mackeson, nor as dry and bitter as Guinness. This brew finished first in the 1988 Novice Homebrew Competition sponsored by the Florida Institute of Zealous Zymurgists (F.I.Z.Z.), as well as taking Best of Show in that competition. 

This stout turned out pretty tasty, and the coffee flavor seems to come through more in the aftertaste, with the predominant flavor being the dark malts. 

Brew a pot of the coffee with the Vz cup of French roast coffee. Steep the grains in water as it boils. Remove grains. Boil malts, hops, and vanilla for 60 minutes. Strain wort into the fermenter. Pour in the pot of coffee. Top off with enough ice water to make 5 gallons. Pitch yeast Rack to the secondary fermenter after 3 days. Bottle 23 days later wdth Vz cup dark molasses for priming. 

The odor is powerful, choking when undiluted, but becomes tolerable in extreme dilution, almost pleasant fruity, fermented with a peculiar note resembling that of roasted cocoa or coffee (Arctander, 1967). For Motoda (1979), it is apple or malt. Fors (1983) mentions other odor descriptions as burnt, sickly for GC eluates, musty, fruity aromatic at 100°C becoming burnt cheese at 180°C. It is described as fermented, pungent, fruity at a sniffing port in a headspace/GC analysis of freshly roasted coffee (Holscher and Steinhart, 1992a). Like C.ll, it is a key component in a brew with a high aroma impact (Pollien et al., 1998). The flavor of the (R)-isomer is chocolate-like (Chemisis, 1971). 

This lactone is the flavoring compound formed by the aging of a-ketobutyric acid (Sulser et al., 1967). The flavor is described as malt, molasses, maple, burnt sugar (Chemisis, 1965), with a strong seasoninglike aroma at a concentration of 0.1 ppm and a taste threshold of 1-5 ppb for Sulser et al. (1972). Manley et al. (1980) reported a maple-like, remarkably persistent curry-like odor and wondered if the enolization or the instability of the compound could be responsible for the two notes. It is a potent odorant of roasted powder and brew of arabica coffee with odor descriptions similar to those of G.12, and an odor threshold of 2-4ng/m , air (Blank et al., 1992a,b), of 7.5 ppb in water (Semmelroch et al., 1995). 

Wohrmann R, Averbeck M, and Maier H.G. (1997b) Volatile minor acids in coffee. III. Contents in chicory roots and barley malt. Dtsch, Lebensm. Rundsch. 93, 285-6. 

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