Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis
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, vo...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3099 |
| _version_ | 1797479287843979264 |
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| author | Thinzar Aung Bo Ram Kim Mi Jeong Kim |
| author_facet | Thinzar Aung Bo Ram Kim Mi Jeong Kim |
| author_sort | Thinzar Aung |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T21:43:41Z |
| format | Article |
| id | doaj.art-04eaba4fb4ea486c9fc6739fa6e2b56b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:43:41Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-04eaba4fb4ea486c9fc6739fa6e2b56b2023-11-23T20:22:04ZengMDPI AGFoods2304-81582022-10-011119309910.3390/foods11193099Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical AnalysisThinzar Aung0Bo Ram Kim1Mi Jeong Kim2Department of Food and Nutrition, Changwon National University, Changwon 51140, KoreaInterdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, KoreaDepartment of Food and Nutrition, Changwon National University, Changwon 51140, KoreaIn 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.https://www.mdpi.com/2304-8158/11/19/3099electronic noseelectronic tonguegerminationbioactive componentscereal beveragevolatile compounds |
| spellingShingle | Thinzar Aung Bo Ram Kim Mi Jeong Kim Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis Foods electronic nose electronic tongue germination bioactive components cereal beverage volatile compounds |
| title | Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis |
| title_full | Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis |
| title_fullStr | Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis |
| title_full_unstemmed | Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis |
| title_short | Comparative Flavor Profile of Roasted Germinated Wheat (<i>Triticum aestivum</i> L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis |
| title_sort | comparative flavor profile of roasted germinated wheat i triticum aestivum i l beverages served hot and cold using electronic sensors combined with chemometric statistical analysis |
| topic | electronic nose electronic tongue germination bioactive components cereal beverage volatile compounds |
| url | https://www.mdpi.com/2304-8158/11/19/3099 |
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