Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non‐hulled Triticum species

Abstract

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).

Enhancement of Wheat Seed Germination, Seedling Growth and Nutritional Properties of Wheat Plantlet Juice by Plasma Activated Water

“…Wheat plantlets grown for 8–15 days are normally acknowledged for high nutritional value and are commonly consumed as raw juice (Bianchi et al 2019 ). In the current study, PAWs especially PAW-3 could greatly improve the nutritional value of juice derived from wheat plantlet grown for 14 days by increasing TSS, protein content, pigments, TPC, free amino acids and mineral elements, which was consistent with the performance of PAWs in the germination test.…”

Effect of Wheat Crop Nitrogen Fertilization Schedule on the Phenolic Content and Antioxidant Activity of Sprouts and Wheatgrass Obtained from Offspring Grains

“…As well known, germination leads to a deep modification of biochemical, nutritional, and sensorial traits of sprouted seeds [ 16 , 23 ]. However, the potential chemical composition of seedlings results from the combination of factors acting before, during, and after the actual germination process.…”

Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review

“…Studies related to the quality evaluation of hulled and non-hulled wheatgrass species namely Triticum sp. were investigated by Bianchi et al (2019). Authors aimed to differentiate among five Triticum sp.…”