Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis

Abstract

In order to fulfill the objective of the comparative flavor profiling of hot and cold serving, different concentrations of hot (hot infusion) and cold (boiled and cold serving) roasted-steamed-germinated wheat beverages were prepared in order to explore the comparative profile of the amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and the Trolox equivalent antioxidant activity (TEAC). The instrumental analysis was performed using electronic sensors (an electric nose and an electric tongue), high-performance liquid chromatography, and spectrophotometry, and the statistical assessment was conducted using univariate (correlation pattern and heatmap) and multivariate (clustering and principal component analysis) analyses. The cold beverages at the highest concentration showed the highest values of TFC, TPC, DPPH, and TEAC, showing 32.31 ± 1.13 μg CE/100 mL, 202.37 ± 20.94 μg GAE/100 mL, 68.43 ± 3.41 μM TE/100 mL, and 126.66 ± 4.00 mM TE/100 mL, respectively. The correlation analysis revealed a remarkable correlation between the taste and the flavor compounds. The clustering analysis and the PCA clearly divided the key metabolites, which were attributed to the different tastes in the hot and cold beverages. This study clearly demonstrates the impact of different temperatures on the aroma metabolites, the taste, and the characteristics of wheat beverages.

Consumer perception of decocted coffee leaf tea originated from different altitude

“…The water to coffee leaf ratio was 1:100. It has been previously reported that bitter taste and astringent sensation of tea beverage tended to decrease with cold serving [12].…”

Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability

“…Wheat beverages or wheat tea, which were initially reported in Korea, are prepared via the germination, steaming, and roasting of wheat before being served as a boiled drink or an infusion ( Aung et al, 2022a , 2023 ). This type of beverage preparation is similar to methods used for herbal teas and other cereal-based teas such as barley tea.…”

“…Roasted wheat prepared by infusion and boiling methods exhibit strongly different flavor profiles and nutraceutical characteristics. For example, wheat tea served chilled is characterized by higher levels of volatiles and amino acids, stronger sourness, and a more pronounced umami taste than infused wheat tea ( Aung et al, 2022a ).…”

Neuroimaging Approach: Effects of Hot and Cold Germinated Wheat Beverages on Electroencephalographic (EEG) Activity of the Human Brain

“…A beverage prepared from roasted germinated wheat ( Triticum aestivum L.) is a recently developed functional beverage [ 1 , 2 , 3 ]. Previous reports have described hot and cold germinated wheat beverages containing abundant volatile compounds, amino acids, and phenolic compounds.…”

“…In line with our previous report, cold beverages were found to have a significant abundance of amino acids, contributing to sourness and umami taste traits. Conversely, hot beverages exhibited higher levels of volatile compounds, particularly hydrocarbons, which contributed to their pronounced odor profiles [ 2 ]. To obtain a marketable product, the sensory profiles and intensities of these beverages were measured using electronic sensors [ 2 , 4 ].…”