the library

Barley

Spirits & brews· spirit base

What it tastes like

On the nose: fruity, grassy-green, apple, orange-rose. Among its measured molecules: methyl isobutyrate, 4-methyl-1-pentanol, butyrolactone, 2-octanol, (Z)-3-nonen-1-ol.

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

• acetonearomaketonereads as fruity (PubChem)Measured in 18 of 341 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 pungent, aldehyde (PubChem)Measured in 9 of 341 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 341 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 similar to acetaldehyde (PubChem)Measured in 11 of 341 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 23 of 341 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 23 of 341 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 (PubChem)Measured in 87 of 341 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-pentanolaromaalcoholMeasured in 20 of 341 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 (PubChem)Measured in 24 of 341 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 341 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))
• butyrolactonearomalactoneMeasured in 3 of 341 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 (PubChem)Measured in 22 of 341 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 flavor (PubChem)Measured in 24 of 341 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 34 of 341 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 (PubChem)Measured in 43 of 341 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 25 of 341 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 (PubChem)Measured in 17 of 341 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 341 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 341 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 (PubChem)Measured in 23 of 341 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 4 of 341 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 341 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 341 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 24 of 341 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 341 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 341 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 (PubChem)Measured in 62 of 341 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 7 of 341 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 grassy-green (PubChem)Measured in 21 of 341 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 14 of 341 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 26 of 341 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 341 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))