Control of malt roasting operations for consistent delivery of desired product flavour

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Control of malt roasting operations for consistent delivery of desired product flavour

Roasted malts are used in the brewing industry to impart colour and flavour to beers. The diversity of colours and flavours roasted products can provide are dependent upon a variety of factors: roasting time and temperature, initial moisture content, roasting substrate type (i.e. green malt, pale ma...

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Bibliographic Details
Main Author:	Parr, Hebe
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2022
Subjects:	Roasted malt flavour; Gas chromatography-mass spectrometry; Thermal flavour generation; Maillard reaction; Volatile sulphur compounds
Online Access:	https://eprints.nottingham.ac.uk/69385/

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