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

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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Bibliographic Details
Main Authors: Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
electronic nose
electronic tongue
germination
bioactive components
cereal beverage
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/11/19/3099

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