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Food Chem

Title:		Heritage and modern wheat varieties discrimination by volatiles profiling. Is it a matter of flavor?
Author(s):		De Flaviis R; Santarelli V; Sacchetti G; Mastrocola D;
Address:		"Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. Electronic address: gsacchetti@unite.it"
Journal Title:		Food Chem
Year:		2023
Volume:		20220907
Issue:
Page Number:		134142 -
DOI:		10.1016/j.foodchem.2022.134142
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Nowadays, the interest in ancient wheat is increasing and this trend point towards the local production of crops and is connected to sustainability. In this study, two ancient wheat (Solina and Cappelli) and four modern (common and durum) varieties were cultivated in experimental fields sited at three different altitudes for three consecutive years in the Abruzzo region. The six wheat varieties were analysed by solid phase microextraction coupled with gas chromatography-mass spectrometry and a chemometric approach. 149 compounds, most of which are odor active, were identified in 109 wheat samples. Heritage wheat varieties showed a volatile organic compounds (VOCs) profile different from modern varieties along with a characteristic set of odor types. An 82% of correct classification was achieved for heritage wheat varieties. VOCs with floral and herbal odors were the most important odor scents for Solina classification, whereas waxy odor was the most important for Cappelli discrimination"
Keywords:		*Volatile Organic Compounds/analysis Triticum/chemistry Solid Phase Microextraction/methods Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Heritage wheat Modern wheat Pca-lda Pls-da Spme-gc/ms Volatile organic compounds;
Notes:		"MedlineDe Flaviis, Riccardo Santarelli, Veronica Sacchetti, Giampiero Mastrocola, Dino eng England 2022/09/15 Food Chem. 2023 Feb 1; 401:134142. doi: 10.1016/j.foodchem.2022.134142. Epub 2022 Sep 7"