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Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley

Summary

This study examined 22 different varieties of highland barley from various regions in Qinghai province to determine which cook best and taste best. Researchers measured how well the barley absorbed water when cooked, its texture, and asked trained tasters to evaluate taste and aroma. They identified the key flavor compounds that make cooked barley smell and taste good, with hexanal and ester compounds being especially important. The study found that certain barley varieties, particularly from Guinan and Dulan regions, had superior cooking characteristics and flavor profiles.

Background

Highland barley is a native wholegrain cereal from the Tibetan Plateau region valued for its exceptional nutritional and health-promoting properties and rich functional components. Cooked highland barley undergoes processing including cleaning, peeling, grading, and color selection, developing unique flavors related to volatile compounds produced during processing. Current research on the suitability of highland barley processing across different Qinghai region varieties and cultivation areas remains limited.

Objective

This study investigated differences in cooking characteristics, sensory quality, and characteristic flavor compounds in 22 highland barley varieties from 10 common types and 5 main planting regions in Qinghai province. The aim was to identify the most suitable highland barley materials for cooking through analysis of comprehensive edible quality and key volatile flavors.

Results

A total of 44 volatile flavor compounds were identified including 16 aldehydes, 10 alcohols, 9 ketones, 7 esters, 1 acid, and 1 furan. Hexanal and ethyl 2-methylbutanoate dimer were the dominant flavor compounds, followed by 2-methylbutanoic acid methyl ester, 2-butanone, 1-octen-3-ol, 1-pentanol dimer, and 2-pentyl furan. Kunlun 16, Kunlun 17, Kunlun 14, Kunlun 15, and Chaiqing 1 varieties from Guinan and Dulan regions showed superior cooking quality, texture, and sensory scores.

Conclusion

Specific highland barley varieties in particular regions demonstrated superior comprehensive edible quality, texture characteristics, and flavor profiles, with environment playing a crucial role in nutritional quality formation. The findings provide theoretical basis and guidance for selecting appropriate highland barley varieties in corresponding regions for high-quality cooking products.
  • Published in:Foods,
  • Study Type:Experimental Analysis,
  • Source: PMID: 40428470, DOI: 10.3390/foods14101690
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