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Beneath glycation, oxidation reactions may take place at cereal proteins during production of malt. The extent of oxidative chemical changes at malt proteins has not yet been studied. In the present short communication, malt protein was characterized by the determination of free thiol groups and degree of methionine oxidation as well as the sites that are reactive to covalent modification by 2,4-dinitrophenylhydrazine (DNPH, “protein carbonylation”). Protein carbonylation in pale malts was around 1.5 nmol/mg protein and increased with increasing malt colour. Investigations on the protein pellet isolated for determination of carbonylation revealed that solubility and colour may disturb the quantification of carbonyl sites in roasted malts. Free thiols decreased with increasing malt colour already in pale malts (EBC < 10). The formation of methionine sulfoxide (MetSO) was intensified with increasing malt colour. An amount of 7–20% of methionine was converted to MetSO in pale and dark malt, whereas nearly 60% of methionine was oxidized to MetSO in roasted malts. The formation of methionine sulfone was negligible. This study shows that malt proteins suffer from oxidation during kilning, and future studies will have to show whether this supports the pro- or antioxidant activity of malt.

This study aimed to elucidate the role of smell diaries in Olfactory training (OT) and probe gender differences in intensity ratings and measured olfactory function throughout the OT course. Fifty olfactory loss patients (36 women and 14 men) undergoing OT rated odor intensities on a daily basis for at least 12 weeks. They exhibited significant improvement in measured olfactory function after OT; gender had no significant effect. As for the diaries, women rated odors with higher intensities than men, and ratings from women increased with time while men rated odors at the same level. Across all patients, there was a weak positive correlation between ratings and psychophysical test scores (r = 0.30, p = .04). Throughout the OT course, the increase in odor intensity ratings was more pronounced in women than it was in men (F[1, 44] = 7.9, p = .007). However, this gender-related difference was not found for measured olfactory function, suggesting pronounced gender-differentiated behaviors in terms of self-ratings of olfactory function.