malt flavor

General Material Information

Trivial Name	malt flavor
Synonyms	malt flavor darker

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Literature & References

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Publications by PubMed
Characterization of volatile aroma compounds in different brewing barley cultivars.
Quantification of bromophenols in Islay whiskies.
Optimization for production of exopolysaccharides with antitumor activity in vitro from Paecilomyces hepiali.
Phenolic content, antioxidant and antibacterial activity of selected natural sweeteners available on the Polish market.
Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary.
Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus.
Simultaneous enrichment of cereals with polyunsaturated fatty acids and pigments by fungal solid state fermentations.
Enterococcus faecalis utilizes maltose by connecting two incompatible metabolic routes via a novel maltose 6'-phosphate phosphatase (MapP).
Study of whey fermentation by kefir immobilized on low cost supports using 14C-labelled lactose.
Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.
Improved bioavailability of a water-insoluble drug by inhalation of drug-containing maltosyl-β-cyclodextrin microspheres using a four-fluid nozzle spray drier.
The ABC transporter MalFGK(2) sequesters the MalT transcription factor at the membrane in the absence of cognate substrate.
Preparation of culinary-medicinal maitake mushroom, Grifola frondosa (Dicks.: Fr.) S.F. Gray (Aphyllophoromycetideae)-fermented wheat and its antioxidant properties.
Degradation of 5-hydroxymethylfurfural during yeast fermentation.
Stimulating effect of sorbitol and xylitol on germination and growth of some xerophilic fungi.
Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
Effectiveness of microbial pretreatment by Ceriporiopsis subvermispora on different biomass feedstocks.
Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.
Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.
Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
Morphological development of Morchella conica mycelium on different agar media.
Characterization and expression analysis of a maltose-utilizing (MAL) cluster in Aspergillus oryzae.
Effects of nutrients, pH and water potential on exopolysaccharides production by a fungal strain belonging to Ganoderma lucidum complex.
Genome-wide analysis of maltose utilization and regulation in aspergilli.
Reduction of fumonisin B1 in extruded corn breakfast cereals with salt, malt and sugar in their formulation.
Headspace solid-phase microextraction-gas chromatography-mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims.
Biodistribution of maltose and gum arabic hybrid gold nanoparticles after intravenous injection in juvenile swine.
Assessment of olive-mill wastewater as a growth medium for lipase production by Candida cylindracea in bench-top reactor.
Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth.
Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
Banana as adjunct in beer production: applicability and performance of fermentative parameters.
Glucose- and glucokinase-controlled mal gene expression in Escherichia coli.
Beer volatile compounds and their application to low-malt beer fermentation.
Headspace solid-phase microextraction-gas chromatography-mass spectrometry for the quantitative determination of the characteristic flavouring agent eugenol in serum samples after enzymatic cleavage to validate post-offence alcohol drinking claims.
Growth and metabolites production by Penicillium brevicompactum in yoghurt.
Physiological responses to novel carbohydrates as assessed using canine and avian models.
Effects of water potential and solute on the growth and interactions of two fungal symbionts of the mountain pine beetle.
Regulation of Yersinia enterocolitica mal genes by MalT and Mlc proteins.
Determination of anethole in serum samples by headspace solid-phase microextraction-gas chromatography-mass spectrometry for congener analysis.
Optimization of R-(+)-alpha-terpineol production by the biotransformation of R-(+)-limonene.
Molecular characterization of group A Streptococcus maltodextrin catabolism and its role in pharyngitis.
A proteomic approach to study Escherichia coli. Acetyl esterase interactors unveil a sequence motif involved in protein-protein interaction.
Decolorization of molasses wastewater by yeast strain, Issatchenkia orientalis No. SF9-246.
Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
Reactive oxygen scavenging activity of matured whiskey and its active polyphenols.
Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.
A phosphoenolpyruvate-dependent phosphotransferase system is the principal maltose transporter in Streptococcus mutans.
Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.
Protein enrichment of potato processing waste through yeast fermentation.
Experimental studies on the growth and usnic acid production in "lichen"Usnea ghattensis in vitro.
The maltodextrin system of Escherichia coli: metabolism and transport.
Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash.
Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.
Antioxidant properties of kilned and roasted malts.
Flavored alcoholic beverages: an international marketing campaign that targets youth.
Inclusion complexation of lorazepam with different cyclodextrins suitable for parenteral use.
Antioxidant properties of malt model systems.
The crystal structure of Mlc, a global regulator of sugar metabolism in Escherichia coli.
Maltose utilization in Enterococcus faecalis.
Two domains of MalT, the activator of the Escherichia coli maltose regulon, bear determinants essential for anti-activation by MalK.
Culture Conditions Affecting the Optimal Mycelial Growth of Cystoderma amianthinum.
Production of high-purity isomalto-oligosaccharides syrup by the enzymatic conversion of transglucosidase and fermentation of yeast cells.
Generation of organic acids and monosaccharides by hydrolytic and oxidative transformation of food processing residues.
Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
Carbon use, nitrogen use, and isotopic fractionation of ectomycorrhizal and saprotrophic fungi in natural abundance and 13C-labelled cultures.
Process design for recombinant protein production based on the promoter, PmalK.
In vitro conidial germination in Arthrinium aureum and Arthrinium phaeospermum.
Evaluation of antioxidant capacity of cereal brans.
MalK, the ATP-binding cassette component of the Escherichia coli maltodextrin transporter, inhibits the transcriptional activator malt by antagonizing inducer binding.
Extracellular peroxidase production by Coprinus species from urea-treated soil.
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
Activity and survival of spray-dried Beijerinckia sp. microencapsulated in different carbohydrates.
Development of a pilot system for converting sweet potato starch into glucose syrup.
Analysis of the carbohydrates in an East African traditional beverage, togwa.
Chemical composition of an East African traditional beverage, togwa.
Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet.
Preparation and in-vitro release rate of fentanyl-cyclodextrin complexes for prolonged action in epidural analgesia.
The influence of cellular physiology on the initiation of mutational pathways in Escherichia coli populations.
[Determination of sucralose in foods by liquid chromatography/tandem mass spectrometry].
Incorporation and accumulation of docosahexaenoic acid from the medium by Pichia methanolica HA-32.
Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions.
Chemoenzymatic syntheses of linear and branched hemithiomaltodextrins as potential inhibitors for starch-debranching enzymes.
Laccase production by some Phlebia species.
Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.
The N terminus of the Escherichia coli transcription activator MalT is the domain of interaction with MalY.
Network regulation of the Escherichia coli maltose system.
Effect of lacZY-marking of the 2,4-diacetyl-phloroglucinol producing Pseudomonas fluorescens-strain 5-2/4 on its physiological performance and root colonization ability.
Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration.
The Aes protein directly controls the activity of MalT, the central transcriptional activator of the Escherichia coli maltose regulon.
Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.
Structural model of MalK, the ABC subunit of the maltose transporter of Escherichia coli: implications for mal gene regulation, inducer exclusion, and subunit assembly.
External-pH-dependent expression of the maltose regulon and ompF gene in Escherichia coli is affected by the level of glycerol kinase, encoded by glpK.
Optimisation of media and cultivation conditions for L(+)(S)-lactic acid production by Lactobacillus casei NRRL B-441.
Solid-phase microextraction for the enantiomeric analysis of flavors in beverages.
Characterization of natural "cooling" compounds formed from glucose and l-proline in dark malt by application of taste dilution analysis.
Formation of a novel colored product during the Maillard reaction of D-glucose.
The generation of multiple co-existing mal-regulatory mutations through polygenic evolution in glucose-limited populations of Escherichia coli.
Adaptive mgl-regulatory mutations and genetic diversity evolving in glucose-limited Escherichia coli populations.
Learning new tricks from an old dog: MalT of the Escherichia coli maltose system is part of a complex regulatory network.
Fate of xanthohumol and related prenylflavonoids from hops to beer.
Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.
X-ray structure of MalY from Escherichia coli: a pyridoxal 5'-phosphate-dependent enzyme acting as a modulator in mal gene expression.
A new mechanism for the control of a prokaryotic transcriptional regulator: antagonistic binding of positive and negative effectors.
Determination of maltitol, isomaltitol, and lactitol by high-pH anion-exchange chromatography with pulsed amperometric detection.
Mutational adaptation of Escherichia coli to glucose limitation involves distinct evolutionary pathways in aerobic and oxygen-limited environments.
The role of the trehalose system in regulating the maltose regulon of Escherichia coli.
Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures.
Analysis of the effect exerted by extracellular pH on the maltose regulon in Escherichia coli K-12.
H-NS and StpA proteins stimulate expression of the maltose regulon in Escherichia coli.
Detection and identification of wild yeasts in lager breweries.
Expression of ptsG, the gene for the major glucose PTS transporter in Escherichia coli, is repressed by Mlc and induced by growth on glucose.
Histochemical glycogen and neutral lipid in Echinostoma trivolvis cercariae and effects of exogenous glucose on cercarial longevity.
Degradation versus aggregation of misfolded maltose-binding protein in the periplasm of Escherichia coli.
Maltose/maltodextrin system of Escherichia coli: transport, metabolism, and regulation.
Negative transcriptional regulation of a positive regulator: the expression of malT, encoding the transcriptional activator of the maltose regulon of Escherichia coli, is negatively controlled by Mlc.
Characterization of the aes gene of Escherichia coli encoding an enzyme with esterase activity.
Penicillium discolor, a new species from cheese, nuts and vegetables.
Optimisation of methodology for enumeration of xerophilic yeasts from foods.
Sexual co-flocculation by heterothallic cells of the fission yeast Schizosaccharomyces pombe modulated by medium constituents.
Regulation of maltose utilization in Saccharomyces cerevisiae by genes of the RAS/protein kinase A pathway.
Molecular characterization of glucokinase from Escherichia coli K-12.
Malt-yeast extract-sucrose agar, a suitable medium for enumeration and isolation of fungi from silage.
Use of a yeast strain expressing glucoamylase in malt whisky fermentations.
Tn5-directed cloning of pqq genes from Pseudomonas fluorescens CHA0: mutational inactivation of the genes results in overproduction of the antibiotic pyoluteorin.
MalY of Escherichia coli is an enzyme with the activity of a beta C-S lyase (cystathionase).
Conversion of D-arabinose to D-erythroascorbic acid and oxalic acid in Sclerotinia sclerotiorum.
Different strains of Saccharomyces cerevisiae differ in their effects on ruminal bacterial numbers in vitro and in sheep.
Differential expression of mal genes under cAMP and endogenous inducer control in nutrient-stressed Escherichia coli.
Evaluation of diluents and media for enumerating Zygosaccharomyces rouxii in blueberry syrup.
Multiple protein-DNA and protein-protein interactions are involved in transcriptional activation by MalT.
Dietary components of malt extract such as maltodextrins, proteins and inorganic salts have distinct effects on glucose uptake and glycogen concentrations in rats.
A novel illegitimate recombination event: precise excision and reintegration with the Mu gem mutant prophage.
Shared control of maltose induction and catabolite repression of the MAL structural genes in Saccharomyces.
[Xanthan production by Xanthomonas campestris B-1459].
A small C-terminal region of the Escherichia coli MalT protein contains the DNA-binding domain.
Maltose and maltotriose can be formed endogenously in Escherichia coli from glucose and glucose-1-phosphate independently of enzymes of the maltose system.
[Effect of water activity on the growth of the xerophilic mold Eurotium herbariorum].
Barley malt-alpha-amylase. Purification, action pattern, and subsite mapping of isozyme 1 and two members of the isozyme 2 subfamily using p-nitrophenylated maltooligosaccharide substrates.
Aluminum(III) influences the permeability of the blood-brain barrier to [14C]sucrose in rats.
Effect of cultural conditions on production of eicosapentaenoic acid by Pythium irregulare.
A new mechanism for coactivation of transcription initiation: repositioning of an activator triggered by the binding of a second activator.
The malX malY operon of Escherichia coli encodes a novel enzyme II of the phosphotransferase system recognizing glucose and maltose and an enzyme abolishing the endogenous induction of the maltose system.
Supercoiling is essential for the formation and stability of the initiation complex at the divergent malEp and malKp promoters.
Nucleotide sequence and characterization of the sfs1 gene: sfs1 is involved in CRP*-dependent mal gene expression in Escherichia coli.
Two MalT binding sites in direct repeat. A structural motif involved in the activation of all the promoters of the maltose regulons in Escherichia coli and Klebsiella pneumoniae.
Molasses induced changes in Saccharomyces cerevisiae: alterations in plasma membrane structure and function and metallothionein level.
Characterization of malT mutants that constitutively activate the maltose regulon of Escherichia coli.
Genetic mapping and biochemical analysis of mutants in the maltose regulatory gene of the MAL1 locus of Saccharomyces cerevisiae.
MalI, a novel protein involved in regulation of the maltose system of Escherichia coli, is highly homologous to the repressor proteins GalR, CytR, and LacI.
Klebsiella pneumoniae pulS gene encodes an outer membrane lipoprotein required for pullulanase secretion.
Structure of the multigene family of MAL loci in Saccharomyces.
MalT, the regulatory protein of the Escherichia coli maltose system, is an ATP-dependent transcriptional activator.
A new regulatory locus of the maltose regulon in Klebsiella pneumoniae strain K21 identified by the study of pullulanase secretion mutants.
Overproduction of MalK protein prevents expression of the Escherichia coli mal regulon.
Regulation of MAL gene expression in yeast: gene dosage effects.
Maltotriose is the inducer of the maltose regulon of Escherichia coli.
[Preliminary characterization of a new system allowing maltose assimilation by Escherichia coli].
Contrasting mechanisms of envZ control of mal and pho regulon genes in Escherichia coli.
Osmoregulation of the maltose regulon in Escherichia coli.
Alpha-amylase of Escherichia coli, mapping and cloning of the structural gene, malS, and identification of its product as a periplasmic protein.
The nucleotide sequence of the malT gene encoding the positive regulator of the Escherichia coli maltose regulon.
Structure of two divergent promoters located in front of the gene encoding pullulanase in Klebsiella pneumoniae and positively regulated by the malT product.
Characterization and expression of the structural gene for pullulanase, a maltose-inducible secreted protein of Klebsiella pneumoniae.
Essential and nonessential sequences in malPp, a positively controlled promoter in Escherichia coli.
The mac promoters: functional hybrid promoters activated by the malT product and repressed by the lacI product.
Mutations in the sigma subunit of E. coli RNA polymerase which affect positive control of transcription.
Indirect effects of the 3'-5' cyclic adenosine monophosphate binding protein (CAP) on the transcription of the malPQ operon in Escherichia coli.
Point mutations that reduce the expression of malPQ, a positively controlled operon of Escherichia coli.
Transposon Tn10-dependent expression of the lamB gene in Escherichia coli.
Reconstitution of maltose chemotaxis in Escherichia coli by addition of maltose-binding protein to calcium-treated cells of maltose regulon mutants.
Action of CAP on the malT promoter in vitro.
Mutations in the promoter regions of the malEFG and malK-lamB operons of Escherichia coli K12.
Expression of the Escherichia coli malPQ operon remains unaffected after drastic alteration of its promoter.
Use of deletions created in vitro to map transcriptional regulatory signals in the malA region of Escherichia coli.
Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH1.
Role of the catabolite activator protein in the maltose regulon of Escherichia coli.
Maltose transacetylase of Escherichia coli: a preliminary report.
Reconstitution of maltose transport in malB and malA mutants of Escherichia coli.
Expression of malT, the regulator gene of the maltose region in Escherichia coli, is limited both at transcription and translation.
Role of the catabolite activator protein in the expression of the maltose regulon of Escherichia coli.
Restriction map of the Escherichia coli malA region and identification of the malT product.
Sporulation in Hansenula wingei is induced by nitrogen starvation in maltose-containing media.
Mutants which make more malT product, the activator of the maltose regulon in Escherichia coli.
The use of gene fusions to study the expression of malT the positive regulator gene of the maltose regulon.
Production of [14C]rubratoxin B.
Dominant constitutive mutations in malT, the positive regulator gene of the maltose regulon in Escherichia coli.
The influences of a lambda prophage on the growth rate of Escherichia coli.
Comparative merits of eight popular media in aerometric studies of fungi.
Agar-coated dip-slides for the cultivation, storage and transport.
[ATP content in Candida tropicalis cells growing at different temperatures].
Maltose chemoreceptor of Escherichia coli.
[The specific-dynamic effect of a corn-malt extract on healthy subjects and patients with obesity].
Divergent operons and the genetic structure of the maltose B region in Escherichia coli K12.
[The effect of malt sprouts on the yield of baker's yeast during cultivation of Egyptiam cane molasses].
malB region in Escherichia coli K-12: characterization of new mutations.
Aerobic and anaerobic energy metabolism in compensatory renal hypertrophy.
On some genetic aspects of phage lambda resistance in E. coli K12.
Cold osmotic shock in Saccharomyces cerevisiae.
Temperature sensitivity of maltose utilization and lambda resistance in Escherichia coli B.
Mutations allowing growth on maltose of Escherichia coli K 12 strains with a deleted malT gene.
Environmental and nutritional factors affecting the production of rubratoxin B by Penicillium rubrum Stoll.
Fecal streptococci on barley and malt kernels and instant malted milk powder.
Nonsense mutations in the maltose A region of the genetic map of Escherichia coli.
Uptake of glucose-l-14C by Pullularia pullulans.
Genetic analysis of the maltose A region in Escherichia coli.
Inhibition of barley malt alpha-glucosidase by Tris(hydroxymethyl)aminomethane and erythritol.
Distribution of C-14 from glucose-1-C-14 in the lipid fractions of Debaryomyces hansenii.
STIMULATION OF RHIZOMORPH DEVELOPMENT OF ARMILLARIA MELLEA BY AUREOBASIDIUM PULLULANS IN ARTIFICIAL CULTURE.
[The effect of malt extract on the fat tolerance of infants].
[Not Available].

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PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Malty
malty, caramellic, nutty, grain toasted grain, barley roasted barley, cereal, spicy, raisin, coffee
General comment	Malt

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for malt flavor usage levels up to:
	not for fragrance use.

Safety references

None found