Malt Metabolomics and Considerations for Use in Quality Analysis

​​MBAA TQ https://doi.org/10.1094/TQ-59-2-0521-01​  | VIEW A​R​TI​CL​E

Harmonie M. Bettenhausen (1) and Adam L. Heuberger (2). 1. Center for Craft Food and Beverage, Hartwick College, Oneonta, NY, USA. 2. Department of Horticulture and Landscape Architecture and Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, USA

Abstract
 
Metabolomics is the study of small molecules in a biological system, and it is being increasingly used to explain the biological and chemical phenomena that occur during malting that affect quality and flavor. This article explains how metabolomics is performed and highlights recent applications in malting and brewing. Considerations for applying this technology with traditional malt analyses are discussed.​
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