Influence of Malt Modifications on the Concentrations of Free Phenolic Acids in Wheat and Barley Malts

Authors

  • Daniel Langos
  • Michael Granvogl
  • Martina Gastl
  • Peter Schieberle

Keywords:

Ferulic acid, grain, HPLC-MS/MS, malt, phenolic acids, stable isotope dilution analysis

Abstract

Process induced changes in free phenolic acids (caffeic-, cinnamic-, p-coumaric-, ferulic-, sinapic-, and vanillic acid) in wheat and barley grain, green malts, and kiln-dried malts were analysed by means of stable isotope dilution assays (SIDAs) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Different steeping degrees, germination temperatures, and germination times were applied for malt

Downloads

Published

2015-08-31

Issue

Vol. 68 No. 7/8 (2015): BrewingScience – Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 2015 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

1.
Langos D, Granvogl M, Gastl M, Schieberle P. Influence of Malt Modifications on the Concentrations of Free Phenolic Acids in Wheat and Barley Malts. BrSc. 2015;68(7/8):93-101. Accessed June 24, 2026. https://brewingscience.de/index.php/brewingscience/article/view/320