Identification of off flavours of quick cooking barley and development of methods for shelf-life extension

大麦的健康益处导致了最近各种基于大麦的食品和功能性食品的发展。 食品目前可获得的商业产品之一，快速烹饪大麦（QCB），由一家 进步食品公司是一种热处理大麦为基础的产品，旨在成为一个美味，健康， 方便的替代米，面食和土豆产品。然而，像燕麦和其他谷类食物一样， 这种创新产品的长期储存也会导致异味的产生。初步研究显示， 储存的QCB中的某些挥发性化合物随时间增加。然而，没有进行进一步的研究， 了解异味化合物的形成机理，并提供抑制异味化合物的方法。 在储存过程中形成这种化合物。本建议的目标是：1）研究挥发性 分析并鉴别新鲜和储存QCB顶空中的异味标记化合物; 2） 开发新的或修改加工条件，以延长本产品的保质期。总体而言， 是针对发现的实用方法，用于确定参数的异味和修改， 加工，以提高产品质量。设想的结果是有竞争力的方法， 延长自身寿命，提高产品质量，为加拿大消费者提供健康益处。直接 受益者将是消费者，他们可能能够获得这些声称健康的产品，并改善他们的健康状况。 饮食习惯

The health benefits of barley have led to recent development in various barley-based foods and functional foods. One of the currently available commercial products, the Quick Cooking Barley (QCB), developed by a Progressive Foods Inc. is a thermmaly processed barley-based product designed to be a tasty, healthy and convenient alternative for rice, pasta, and potatoes product. However, like oats and other cereal foods, long term storage of this innovative product also leads to the off flavour development. Preliminary research showed that certain volatile compounds from stored QCB increased over time. However, no further research was done to understand the mechanism of formation of the off flavour compounds, and to provide means to inhit formation of such compounds during storage. The objectives of the present proposal are to: 1) study the volatile profiles and identify the off-flavour marker compounds in the headspace of fresh and stored QCB; 2) to develop new or modify the processing conditions for extended shelf-life of this product. Overall, the approach is directed towards discovery of practical methods for identifying parameter of off flavour and modify the processing to improve the quality of products. The outcome envisioned is competitive method and feasible to extend the self-life and improve product quality to deliver its health benefits to Canadian consumer. Direct beneficiaries would be consumers who might be able to access such health claimed products and improve their dietary habits.