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Barley

Spirits & brews· spirit base

Barley

What it tastes like

On the nose: fruity, grassy-green, apple, orange-rose. Among its measured molecules: methyl isobutyrate, 4-methyl-1-pentanol, butyrolactone, hexan-2-one, 2-octanol.

What goes with it

223 more go with it. See them all in the full library →

Salt and acid

Salt

Salt not measured yet.

Acid

Acid not measured yet.

34 of 158 compounds on file carry a paper the library can cite.

  • acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite
    6.0% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Acetone", column "WH" (raw, unroasted white highland barley))
  • butanalaromaaldehydereads as characteristic, pungent, aldehyde odor (PubChem)Measured in 7 of 338 ingredients.cite
    0.53% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Butanal", column "WH" (raw, unroasted white highland barley))
  • 2,3-butanediolaromaalcoholreads as sweet taste (PubChem)Measured in 6 of 338 ingredients.cite
    0.6% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2,3-Butanediol", column "WH" (raw, unroasted white highland barley))
  • propanalaromaaldehydereads as characteristic odor similar to acetaldehyde (PubChem)Measured in 11 of 338 ingredients.cite
    9.1% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Propanal", column "WH" (raw, unroasted white highland barley))
  • phenylacetaldehydearomaaldehydeMeasured in 21 of 338 ingredients.cite
    2.9% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Benzene acetaldehyde", column "WH" (raw, unroasted white highland barley))
  • 1-propanolaromaalcoholreads as burning taste (PubChem)Measured in 22 of 338 ingredients.cite
    3.8% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "1-Propanol", column "WH" (raw, unroasted white highland barley))
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    3.4% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Hexanal", column "WH" (raw, unroasted white highland barley))
  • 1-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 18 of 338 ingredients.cite
    2.1% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Pentan-1-ol", column "WH" (raw, unroasted white highland barley))
  • isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite
    1.4% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Methyl-1-propanol", column "WH" (raw, unroasted white highland barley))
  • isobutyraldehydearomaaldehydereads as fruity taste (PubChem)Measured in 6 of 338 ingredients.cite
    1.3% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Methylpropanal", column "WH" (raw, unroasted white highland barley))
  • butyrolactonearomalactonereads as faint odor (PubChem)Measured in 3 of 338 ingredients.cite
    0.42% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Dihydro-2(3h)-furanone", column "WH" (raw, unroasted white highland barley))
  • ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite
    9.1% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Ethyl butyrate", column "WH" (raw, unroasted white highland barley))
  • 2-heptanonearomaketonereads as pear-like flavor (PubChem)Measured in 22 of 338 ingredients.cite
    0.58% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Heptanone", column "WH" (raw, unroasted white highland barley))
  • heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
    1.9% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Heptanal", column "WH" (raw, unroasted white highland barley))
  • ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite
    0.78% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Ethyl acetate", column "WH" (raw, unroasted white highland barley))
  • hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite
    0.78% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Hexanoic acid", column "WH" (raw, unroasted white highland barley))
  • hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite
    2.3% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Acetic acid, hexyl ester", column "WH" (raw, unroasted white highland barley))
  • methyl isobutyratearomaesterMeasured in 1 of 338 ingredients.cite
    1.5% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Methyl 2-methylpropanoate", column "WH" (raw, unroasted white highland barley))
  • 3-octanolaromaalcoholMeasured in 4 of 338 ingredients.cite
    0.41% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "3-Octanol", column "WH" (raw, unroasted white highland barley))
  • 3-methylbutanalaromaaldehydereads as apple-like odor (PubChem)Measured in 22 of 338 ingredients.cite
    9.4% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "3-Methylbutanal", column "WH" (raw, unroasted white highland barley))
  • hexan-2-onearomaketoneMeasured in 3 of 338 ingredients.cite
    0.15% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Hexanone", column "WH" (raw, unroasted white highland barley))
  • 4-methyl-1-pentanolaromaalcoholMeasured in 1 of 338 ingredients.cite
    3.1% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "4-Methylpentanol", column "WH" (raw, unroasted white highland barley))
  • 2-acetylfuranaromafuranMeasured in 7 of 338 ingredients.cite
    0.72% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Acetylfuran", column "WH" (raw, unroasted white highland barley))
  • 2-amylfuranaromafuranMeasured in 23 of 338 ingredients.cite
    0.74% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Pentyl furan", column "WH" (raw, unroasted white highland barley))
  • 2-octanolaromaalcoholMeasured in 3 of 338 ingredients.cite
    0.15% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Octanol", column "WH" (raw, unroasted white highland barley))
  • 2-ethyl-6-methylpyrazinearomapyrazineMeasured in 5 of 338 ingredients.cite
    0.32% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "2-Ethyl-6-methylpyrazine", column "WH" (raw, unroasted white highland barley))
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    8.5% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "Nonanal", column "WH" (raw, unroasted white highland barley))
  • 1-octen-3-onearomaacidMeasured in 6 of 338 ingredients.cite
    0.55% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "1-Octen-3-one", column "WH" (raw, unroasted white highland barley))
  • cis-3-hexen-1-olaromaalcoholreads as powerful grassy-green odor (PubChem)Measured in 21 of 338 ingredients.cite
    3.0% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "(Z)-3-hexen-1-ol", column "WH" (raw, unroasted white highland barley))
  • 2-heptenalaromaaldehydeMeasured in 12 of 338 ingredients.cite
    2.1% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "(E)-hept-2-enal", column "WH" (raw, unroasted white highland barley))
  • 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite
    1.2% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "(E)-2-octenal", column "WH" (raw, unroasted white highland barley))
  • (Z)-3-nonen-1-olaromaalcoholMeasured in 3 of 338 ingredients.cite
    8.0% relative content (HS-GC-IMS peak-area percentage) in the unroasted white highland barley (WH) sample — Wang et al. 2022, Foods (Table 2 (Qualitative and quantitative analyses of volatile compounds in CHB roasted at different temperatures), row "(Z)-3-nonen-1-ol", column "WH" (raw, unroasted white highland barley))

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • syringaresinolphenol
  • 2,2-propanediamine
  • Blumeninterpenoid
  • 4-[[(E)-1-Carboxy-2-(3-methoxy-4-hydroxyphenyl)ethenyl]oxy]-3-methoxy-trans-cinnamic acidacid
  • putrescinenitrogen compoundreads as strong piperidine-like odor (PubChem)
  • isophytolterpenoid
  • (Z)-3-(3,4-dihydroxy-5-methoxyphenyl)prop-2-enoic acidacid
  • 6'''-Sinapoylsaponarinflavonoid
  • syringic acidphenol
  • (EZ)-sinapic acidacid
  • Coixolnitrogen compound
  • catechin-7-O-glucosideflavonoid
  • L-carnitineacid
  • Osmaroninsugar
  • mugineic acidacid
  • tryptaminenitrogen compound
  • matairesinolphenol
  • ent-kaureneterpenoid
  • heptadecaneacidreads as fuel-like (PubChem)
  • (+)-cis,trans-Abscisic Acidterpenoid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-6-[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-8-[(2R,3S,4R,5S)-3,4,5-trihydroxyoxan-2-yl]chromen-4-oneflavonoid
  • 4-hydroxybenzoic acidacid
  • palmitic acidacidreads as slight characteristic taste (PubChem)
  • stearic acidacidreads as taste suggesting tallow (PubChem)
  • myo-Inositol 1,4,5,6-Tetrakis(phosphate)sugar
  • 3-(beta-D-Glucopyranosyloxy)-3-methylbutanenitrilesugar
  • L-prolineacidreads as sweet (PubChem)
  • alpha-tocopherolterpenoidreads as little or no taste (PubChem)
  • cis-ferulic acidacid
  • (Z)-sinapic acidacid
  • cis-4-coumaric acidacid
  • 5-n-heneicosylresorcinolphenol
  • 5-Tricosyl-1,3-benzenediolphenol
  • 5-Pentacosylresorcinolphenol
  • 5-hydroxyferulic acidacid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-6-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-8-[(2S,3R,4R,5S)-3,4,5-trihydroxyoxan-2-yl]chromen-4-oneflavonoid
  • 5-(n-Nonadecyl)resorcinolphenol
  • isovitexinflavonoid
  • [3,4,5-Trihydroxy-6-[2-(4-hydroxyphenyl)-4-oxo-6-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-7-yl]oxyoxan-2-yl]methyl 3-(4-hydroxy-3-methoxyphenyl)prop-2-enoateflavonoid
  • (25R)-25-hydroxyhentriacontane-14,16-dionealcohol
  • 3-methyl-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybut-2-enenitrilesugar
  • 5,7-dihydroxy-6-[(2S,3R,4R,5S,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-2-(2,4,5-trihydroxyphenyl)chromen-4-oneflavonoid
  • [(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-[2-(4-hydroxyphenyl)-4-oxo-6-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-7-yl]oxyoxan-2-yl]methyl (E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoateflavonoid
  • 3,3-dihydroxy-2-methyl-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybutanenitrilesugar
  • (3S)-3-hydroxy-3-(hydroxymethyl)-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybutanenitrilesugar
  • Chlorogenic acidphenol
  • 5-heptadecylresorcinolphenol
  • 2-(Hexopyranosyloxy)-3-methylbutanenitrilesugar
  • 2'-deoxymugineic acidacid
  • (−)-roquefortine Cnitrogen compound
  • 3-(2,3-dihydropyrrol-1-yl)propan-1-amine
  • benzyl alcoholalcoholreads as faint aromatic odor (PubChem)
  • betaineacidreads as sweet (PubChem)
  • L-cystathionineacid
  • Prodelphinilineflavonoid
  • methyl D-glucosidesugar
  • 4-coumaric acidacid
  • 5,12,13-Trihydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadecane-9-carboxylic acidterpenoid
  • 4-[(3S,3aR,6aR)-3-(4-hydroxy-3-methoxyphenyl)-1,3,3a,4,6,6a-hexahydrofuro[3,4-c]furan-6-yl]-2,6-dimethoxyphenol
  • lariciresinolalcohol
  • salicylic acidacid
  • fluoxetinenitrogen compound
  • 8-Arabinosyl-6-glucosylluteolinflavonoid
  • 4-hydroxybenzoic acidphenol
  • L-cystathionineacid
  • 2-carboxy-D-arabinitolacid
  • saponarinflavonoid
  • hentriacontane-14,16-dioneketone
  • 6'''-feruloylsaponarinsugar
  • carlinosideflavonoid
  • schaftosideflavonoid
  • Lutonarinflavonoid
  • palmitoleic acidacid
  • oleic acidacidreads as peculiar lard-like odor (PubChem)
  • ferulic acidacid
  • (E)-5-hydroxyferulic acidacid
  • avenoleic acidacid
  • 8-Formyl-12-hydroxy-4-methyl-13-methylidenetetracyclo[10.2.1.01,9.03,8]pentadecane-2,4-dicarboxylic acidterpenoid
  • 5,13-Dihydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadecane-9-carboxylic acidterpenoid
  • phytolalcohol
  • linoleic acidacid
  • scopoletincoumarin
  • abscisic acidacid
  • alpha-linolenic acidacid
  • esculetincoumarin
  • esculincoumarin
  • diferulic acid
  • elaidolinolenic acidacid
  • phlorizin chalconephenol
  • trigonellinenitrogen compound
  • tyraminenitrogen compound
  • tryptophanacidreads as flat taste (PubChem)
  • p-coumaric acidacid
  • (E)-sinapic acidacid
  • isoroquefortinenitrogen compound
  • Sutherlandinsugar
  • Gibberellic acidterpenoid
  • gallocatechinflavonoid
  • secoisolariciresinol
  • hordeninenitrogen compound
  • graminenitrogen compound
  • trans-caffeic acidphenol
  • tryptophanacid
  • L-prolineacid
  • (E/Z)-ferulic acidacid
  • (26R)-26-hydroxyhentriacontane-14,16-dionealcohol
  • protocatechuic acidacid
  • (+)-pinoresinolphenol
  • 1-docoseneacid
  • 5-Hydroxy-2-(4-hydroxy-3-methoxyphenyl)-6-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-7-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
  • dicyclohexylaminenitrogen compoundreads as amine odor (PubChem)
  • 5-pentadecylresorcinolphenol
  • 1H-indolenitrogen compoundreads as light jasmine odor (PubChem)
  • methyl palmitateester
  • 1-octadeceneacid
  • vanillic acidacid
  • 2-hexadecylbenzene-1,3-diol
  • protocatechualdehydephenol
  • inositol hexaphosphatesugar
  • 1-nonanolalcoholreads as floral odor (PubChem)
  • (+)-catechinflavonoid
  • 2-nonadecylbenzene-1,3-diol
  • N-Methyl-3-aminomethylindolenitrogen compound
  • N-methyltyraminenitrogen compound

Sources

  • Wang et al. 2022, Foods
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