Formation response of kilned specialty malt odorant markers to controlled malting process parameters

Kilned specialty malts provide relevant colour and flavour characteristics to beer and other beverages. Alongside the thermal load, the availability of Maillard precursors directly affect the malt aroma formation. To investigate the influence of process parameters on the flavour characteristics of kilned specialty malts, a full factorial design of experiments was applied varying malt modification degree, curing temperature and time in three levels (3³). Analysis of response surfaces revealed a predominant influence of the modification degree and curing temperature on the formation of Strecker aldehydes and pyrazines. Odorants such as 2-methylpropanal and 2-ethyl3,6-dimethylpyrazine presented higher concentrations varying between 429.45 and 478.22 µg∙K_gmalt^-1 and 12.49 to 16.75 µg∙Kg_malt^-1 respectively, at samples produced under 100 °C and high modification degree. Sensory analysis revealed strong correlations between the odorant markers and typical malt flavour attributes, endorsing the applicability of such methodology on the development and optimisation of kilned malt specialities.