Cna'ani, Alon; Scharling, Eva; Hjerrild, Sabrina Krogh; Li, Qian; Sárossy, Zsuzsa; Wrona, Magdalena; Pauly, Markus; Rinnan, Åsmund; Lametsch, Rene; Nerin, Cristina and Frøst, Michael Bom (2026) The first comprehensive analysis of the flavor of Freekeh: a toasted, smoked, green durum wheat product, by analytical and sensory approaches. Food Chemistry, 532 (151571), pp. 1-23.
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Document available online at: https://www.sciencedirect.com/science/article/pii/S0308814626037313
Summary
Freekeh, smoked immature durum wheat, has gastronomic significance and attractive nutritional values, fueling increasing global demand. Yet, knowledge regarding its flavor chemistry and sensory properties remains absent, hindering quality control and market expansion. We employed analytical and sensory methods, with multivariate modeling, to study how Freekeh flavor is shaped by agro-technical and processing practices. Freekeh flavor is a mixture of grain-derived metabolites and processing products, yielding >300 volatiles. Twenty volatiles were validated as key-odorants (phenols, pyrazines, aldehydes) via GC-olfactometry; phenols comprising most of the profile. Grain maturity significantly influences flavor: early-harvest Freekeh is more aromatic, sweet, umami and kokumi due to elevated sugars, amino acids, 5’-ribonucleotides and γ-glutamyl peptides. Genotype and toasting intensity similarly play a pivotal role in shaping flavor. This study serves as the inaugural roadmap to freekeh flavor, establishing a predictive chemical/sensory framework uncovering novel cereal flavors, and providing producers benchmarks to fine-tune quality using early-harvest practices.
| EPrint Type: | Journal paper |
|---|---|
| Keywords: | Wheat, Flavor, Durum, Freekeh, GCMS, grain |
| Agrovoc keywords: | Language Value URI English wheat http://aims.fao.org/aos/agrovoc/c_8373 English flavor -> flavour http://aims.fao.org/aos/agrovoc/c_10893 English durum (Triticum durum) -> hard wheat http://aims.fao.org/aos/agrovoc/c_11456 English grain http://aims.fao.org/aos/agrovoc/c_3346 |
| Subjects: | Food systems > Processing, packaging and transportation |
| Research affiliation: | Denmark > ICROFS - International Centre for Research in Organic Food Systems Denmark > KU - University of Copenhagen Denmark > Organic RDD 7 > BOOST |
| Horizon Europe or H2020 Grant Agreement Number: | 893818 |
| ISSN: | 1873-7072 |
| DOI: | 10.1016/j.foodchem.2026.151571 |
| Deposited By: | Frøst, PhD Michael Bom |
| ID Code: | 58253 |
| Deposited On: | 06 Nov 2026 11:13 |
| Last Modified: | 06 Nov 2026 11:13 |
| Document Language: | English |
| Status: | Published |
| Refereed: | Peer-reviewed and accepted |
| Additional Publishing Information: | This is the final article published in Food Chemistry |
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The first comprehensive analysis of the flavor of Freekeh: a toasted, smoked, green durum wheat product, by analytical and sensory approaches. (deposited 07 Sep 2026 08:16)
- The first comprehensive analysis of the flavor of Freekeh: a toasted, smoked, green durum wheat product, by analytical and sensory approaches. (deposited 06 Nov 2026 11:13) [Currently Displayed]
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