The study aimed to investigate the capability of bath-ultrasonication and its combination with conventional water-bath and autoclave treatment in modifying the volatile composition of brewers’ spent grain (BSG). It was hypothesized that the treatments modified the volatile composition of BSG due to the sonochemical modification. The results demonstrated that the treatments intensified the desirable odor and removed the undesirable one which might allow the possibility of masking and renewing the odor perception of BSG. Besides the influence on odor perception related compounds, it is worth to highlight that the treatments eliminated herbicidal compounds such as (E,E)-2,4-heptadienal and (E)-2-hexenal which might be present from herbicidal treatment. Combination of bath-ultrasonication with autoclave treatment modified the volatile aldehydes while its combination with conventional water-bath generated the same profile as it was in untreated BSG. Time elevation on bath-ultrasonication had no significant impact on the amount of ketones and alkanes, while the fluctuation occurred as an impact of thermal exposures. Moreover, the treatment reduced the amount of alcohol and increased the fatty acids. In conclusion, bath-ultrasonication and its combination with thermal exposure modified the volatile compositions of BSG.

该研究旨在研究水浴超声处理及其与传统水浴和高压灭菌处理相结合在改变啤酒糟 (BSG) 挥发性成分方面的能力。据推测，由于声化学修饰，这些处理改变了 BSG 的挥发性成分。结果表明，处理增强了令人满意的气味并去除了令人讨厌的气味，这可能允许掩盖和更新 BSG 的气味感知。除了对气味感知相关化合物的影响外，值得强调的是，这些处理消除了除草处理中可能存在的除草化合物，例如 (E,E)-2,4-庚二醛和 (E)-2-己烯醛。水浴超声处理与高压灭菌处理的组合改变了挥发性醛，而它与传统水浴的组合产生了与未处理的 BSG 相同的分布。超声波浴的时间升高对酮和烷烃的量没有显着影响，而波动是由于热暴露的影响而发生的。此外，治疗减少了酒精含量并增加了脂肪酸。总之，超声波浴及其与热暴露的结合改变了 BSG 的挥发性成分。治疗减少了酒精的量并增加了脂肪酸。总之，超声波浴及其与热暴露的结合改变了 BSG 的挥发性成分。治疗减少了酒精的量并增加了脂肪酸。总之，超声波浴及其与热暴露的结合改变了 BSG 的挥发性成分。