Heritage and modern wheat varieties discrimination by volatiles profiling. Is it a matter of flavor?. (1st February 2023)

• Record Type: Journal Article
• Authors: De Flaviis, Riccardo; Santarelli, Veronica; Sacchetti, Giampiero; Mastrocola, Dino
• Is Part Of: Food chemistry. Volume 401(2023)
• Publication Date: 2023-02-01
• Subjects: Volatile organic compounds -- SPME-GC/MS -- Heritage wheat -- Modern wheat -- PLS-DA -- PCA-LDA; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134142
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Heritage wheat varieties showed a VOCs pattern distinct from modern varieties. Discriminant analyses classify heritage wheat by a set of odor types. Solina wheat was characterized by floral and herbal odors. Cappelli wheat was characterized by waxy and aldehydic odors. Differences in VOC profiles are related to the chronological distance among wheat. 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.