Premium
Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non‐hulled Triticum species
Author(s) -
Bianchi Giulia,
Falcinelli Beatrice,
Tosti Giacomo,
Bocci Laura,
Benincasa Paolo
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12869
Subject(s) - taste , flavor , cultivar , food science , titratable acid , agronomy , biology , chemistry , horticulture
Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready‐to‐eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers’ satisfaction. This work reports several sensory traits of sprouts and wheatgrass from five genotypes of Triticum species. Sprouts showed higher soluble solids content (SSC) and SSC/TA (titratable acidity) ratio than wheatgrass. The prevalent volatile compounds of both sprouts and wheatgrass were 1‐penten‐3‐ol, 1‐penten‐3‐one, E‐2‐hexenal, and 1‐octen‐3‐ol, responsible for green, solvent, earthy, and mushroom odors. Differences among samples were affected more by the growing stage than by the genotype. Practical applications Results indicate sprouts and wheatgrass have a strong flavor, which might not be acceptable to consumers. This suggests the addition of sprouts to vegetable‐based products, such as salads, in order to enhance the taste complexity while providing valuable phytochemicals. Similarly, the strong flavor of wheatgrass, which is mainly used alone to make juices, could be mitigated by mixing it with other vegetable products or by using it as a garnishment. Overall, the observed sensory traits and volatile compounds represent a tool for a tailored choice of the sprout stage and genotype depending on the desired food specialty (e.g., salad, course garnishment, juice).