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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 61, 2003 - Issue 3
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Original Articles

Characterization of Dark Specialty Malts: New Insights in Color Evaluation and Pro- and Antioxidative Activity

Caracterización de Maltas Oscuras de Especialidad: Nuevas Penetraciones en Evaluación de Color y Actividad Pro y Antioxidante

Stefan CogheCentre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, BelgiumCorrespondence[email protected]
,
Bart VanderhaegenCentre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, Belgium
,
Bart PelgrimsCentre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, Belgium
,
An-Valerie BasteynsCentre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, Belgium
&
Freddy R. DelvauxCentre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001Leuven, Belgium
Pages 125-132 | Received 09 Jan 2003, Accepted 23 Feb 2003, Published online: 01 Feb 2018

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Anju, Keshani Bhushan & Gurvinder Singh Kocher. (2023) Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts. Journal of the American Society of Brewing Chemists 0:0, pages 1-11.
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Diego Girón-Orozco, María Dolores Mariezcurrena-Berasain, Dora Luz Pinzón-Martínez, Erick Heredia-Olea & José Francisco Ramírez-Dávila. (2023) Effect of Curing Temperature on Triticale Malt Quality. Journal of the American Society of Brewing Chemists 81:1, pages 88-98.
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Thijs Van Mieghem, Filip Delvaux, Sven Dekleermaeker & Scott J. Britton. (2022) Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer. Journal of the American Society of Brewing Chemists 0:0, pages 1-11.
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Rūtelė Marčiulionytė, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs & Calum P. Holmes. (2022) Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development . Journal of the American Society of Brewing Chemists 80:4, pages 329-340.
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Viktoria Fenzl & Øyvind L. Schönberger. (2018) Improved Method for Measuring Lipoxygenase Activity in Barley and Malt. Journal of the American Society of Brewing Chemists 76:1, pages 24-28.
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Yin Li & Mary-Jane S. Maurice. (2013) Development of a Fast and Reliable Microwave-Based Assay for Measurement of Malt Color. Journal of the American Society of Brewing Chemists 71:3, pages 144-148.
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Sem M. G. Vandecan, Niels Daems, Nina Schouppe, Daan Saison & Freddy R. Delvaux. (2011) Formation of Flavor, Color, and Reducing Power during the Production Process of Dark Specialty Malts. Journal of the American Society of Brewing Chemists 69:3, pages 150-157.
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Tue V. Nøddekær & Mogens L. Andersen. (2007) Effects of Maillard and Caramelization Products on Oxidative Reactions in Lager Beer. Journal of the American Society of Brewing Chemists 65:1, pages 15-20.
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Stefan Coghe, Bart Adriaenssens, Stefanie Leonard & Freddy R. Delvaux. (2004) Fractionation of Colored Maillard Reaction Products from Dark Specialty Malts. Journal of the American Society of Brewing Chemists 62:2, pages 79-86.
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Zixuan Gu, Zhao Jin, Paul Schwarz, Jiajia Rao & Bingcan Chen. (2022) Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry. Food Chemistry 394, pages 133541.
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Adeola Helen Adetokunboh, Anthony O. Obilana & Victoria A. Jideani. (2022) Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 27:14, pages 4332.
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Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac & Jasmina Lukinac. (2022) Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. Plants 11:6, pages 761.
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Luis F. Castro, Abigail D. Affonso & Renata M. Lehman. (2021) Impact of Specialty Malts on Wort and Beer Characteristics. Fermentation 7:3, pages 137.
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Vesela Shopska, Rositsa Denkova-Kostova, Mina Dzhivoderova-Zarcheva, Desislava Teneva, Petko Denev & Georgi Kostov. (2021) Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types. Antioxidants 10:7, pages 1124.
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Yhan S. Mutz, Denes K. A. Rosario & Carlos A. Conte‐Junior. (2020) Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3774-3801.
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Justyna Gąsior, Joanna Kawa-Rygielska & Alicja Z. Kucharska. (2020) Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains. Molecules 25:17, pages 3882.
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Rachael E. Dack, Gary W. Black, Georgios Koutsidis & St. John Usher. (2017) The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations. Food Chemistry 232, pages 595-601.
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Shuxia Huang, Junhong Yu, Hua Yin, Jian Lu, Jianjun Dong, Xiaomin Li, Shumin Hu & Jia Liu. (2016) Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation. Journal of the Institute of Brewing 122:4, pages 706-713.
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Daniel O. Carvalho, Luís M. Gonçalves & Luís F. Guido. (2016) Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Comprehensive Reviews in Food Science and Food Safety 15:5, pages 927-943.
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L.T. Lusk. 2016. Brewing Materials and Processes. Brewing Materials and Processes 175 198 .
Daniel O. Carvalho, Eva Correia, Laury Lopes & Luís F. Guido. (2014) Further insights into the role of melanoidins on the antioxidant potential of barley malt. Food Chemistry 160, pages 127-133.
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. 2013. The Chemistry of Beer. The Chemistry of Beer 210 223 .
Doris Jehle, Marianne N. Lund, Lars H. Øgendal & Mogens L. Andersen. (2011) Characterisation of a stable radical from dark roasted malt in wort and beer. Food Chemistry 125:2, pages 380-387.
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Thomas H. Shellhammer. 2009. Beer. Beer 213 227 .
Charles W. Bamforth & Aldo Lentini. 2009. Beer. Beer 85 109 .
Silvia Sovrano, Stefano Buiatti & Monica Anese. (2006) Influence of malt browning degree on lipoxygenase activity. Food Chemistry 99:4, pages 711-717.
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