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

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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

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