Volatile Basic Compounds Derived From Roasted Barley

By gas chromatography/mass spectrometry twenty-three basic heterocyclic compounds have been identified in an extract from roasted barley. Several other such compounds have been identified tentatively. The classes of compounds include pyridines, pyrazines, thiazoles and oxazoles. Such compounds appear to contribute to the flavour of beer brewed with grists containing roasted barley.