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However, this method of seed modification is successfully used by humankind for millennia to improve technological parameters, as well as change taste and aroma of various food products. Three lentil cultivars (black, brown and green) were malted (steeped, germinated for three various time periods and then kilned) to produce nine lentil malts. Malting had significant influence on the volatile composition of lentil seeds. Total concentration of volatiles in the green lentils increased and decreased in the case of black and brown lentils after malting procedure. However, most importantly, in every lentil cultivar the contribution of various groups of compounds (such as aldehydes, alcohols, terpenes or ketones) to the overall volatilome was changed due to the malting procedure.<\/jats:p>","DOI":"10.1371\/journal.pone.0290616","type":"journal-article","created":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T17:34:09Z","timestamp":1693589649000},"page":"e0290616","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":11,"title":["Malting\u2014A method for modifying volatile composition of black, brown and green lentil seeds"],"prefix":"10.1371","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4614-7177","authenticated-orcid":true,"given":"Alan","family":"Gasi\u0144ski","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joanna","family":"Kawa-Rygielska","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2023,9,1]]},"reference":[{"issue":"12","key":"pone.0290616.ref001","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1016\/j.tifs.2003.07.002","article-title":"Grain legumes\u2014a boon to human nutrition","volume":"14","author":"RN Tharanathan","year":"2003","journal-title":"Trends Food Sci Technol"},{"key":"pone.0290616.ref002","author":"Y Maphosa","year":"2017","edition":"1"},{"issue":"1","key":"pone.0290616.ref003","first-page":"3","article-title":"Role of lentils (Lens culinaris L.) in human health and nutrition: a review.","volume":"6","author":"MEAIE Faris","year":"2013","journal-title":"Med J Nutrition Metab"},{"key":"pone.0290616.ref004","doi-asserted-by":"crossref","DOI":"10.1007\/978-3-030-41376-7","volume-title":"Pulses","author":"A Manickavasagan","year":"2020","edition":"1"},{"key":"pone.0290616.ref005","doi-asserted-by":"crossref","first-page":"130603","DOI":"10.1016\/j.foodchem.2021.130603","article-title":"Structure\u2013Functionality of lentil protein-polyphenol conjugates","volume":"367","author":"S Parolia","year":"2022","journal-title":"Food Chem"},{"key":"pone.0290616.ref006","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.cofs.2021.04.003","article-title":"(2021). 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