In this study, HS-SPME/GC-MS based untargeted and targeted flavoromics combing with olfactometry were employed to uncover aroma boundary compositions of five types of commercial barley malts with a wide range of Lovibond (L), including kilned base malts (1.8 L and 3.5 L) and roasted caramel malts (10 L, 60 L, and 120 L). Thirty-two compounds were identified as aroma-active with modified detection frequency (MF) >50%. 3-Methylbutanal (malty), (2E)-nonenal (fatty, cardboard-like), and 2-furfural (burnt, bready) were recognized as the most influential odorants with MF > 70% in all the malts. After untargeted flavoromics, twenty-eight aromas were retained and quantitated. Furthermore, aroma boundary compositions inside/among malt groups were explored with PLS-DA. Eight aroma markers, 3-methylbutanal, 2-isopropyl-5-methyl-2-hexenal, (2E,4E)-Decadienal, 2-furfual, maltol, 2-acetylpyrrole, phenylacetaldehyde, and ethyl hexadecanoate were shortlisted for aroma boundary compositions regarding to the Lovibond of malts.

在这项研究中，基于 HS-SPME/GC-MS 的非靶向和靶向风味组学与嗅觉测量相结合，用于揭示具有广泛 Lovibond (L) 的五种商业大麦麦芽的香气边界成分，包括烘干的基础麦芽 (1.8 L和 3.5 L) 和烤焦糖麦芽 (10 L、60 L 和 120 L)。32 种化合物被鉴定为具有芳香活性，改进的检测频率 (MF) >50%。3-甲基丁醛（麦芽味）、(2E)-壬烯醛（脂肪味、纸板状）和 2-糠醛（烧焦味、面包味）被认为是所有麦芽中 MF > 70% 的最具影响力的气味剂。在非靶向风味组学之后，保留并量化了 28 种香气。此外，使用 PLS-DA 探索了麦芽组内部/之间的香气边界成分。八种香气标记，3-甲基丁醛，2-异丙基-5-甲基-2-己烯醛，（2E，