{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T13:23:49Z","timestamp":1787664229288,"version":"build-2736575974"},"reference-count":63,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T00:00:00Z","timestamp":1787616000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study characterized the pattern and timing of post-cooking quality deterioration in durum wheat held at 25, 35, and 45 \u00b0C by performing physicochemical, microbiological, and volatile compound analyses combined with a sensorially defined off-odor onset endpoint. The bulk moisture content remained high throughout holding at all temperatures. Titratable acidity increased from 1.49 to 2.15, and pH at off-odor onset decreased from 6.63 to 6.49 with increasing temperature. Off-odor was detected after 50, 45, and 34 h at 25, 35, and 45 \u00b0C, respectively. Microbial growth was fastest at 35 \u00b0C (\u03bcmax = 0.0651 h\u22121). Thiobarbituric acid reactive substances (TBARS) values were slightly lower at 45 \u00b0C than at 25 \u00b0C, despite the shorter holding duration, whereas lipid oxidation-derived volatile aldehydes declined more sharply over the same comparison. This pattern, together with the earliest off-odor onset occurring at 45 \u00b0C, suggests that non-lipid-derived volatiles increasingly drive off-odor perception as holding temperature increases. Gas chromatography\u2013mass spectrometry (GC\u2013MS)-based relative odor activity value (ROAV) analysis identified 2-methoxy-4-vinylphenol, 2,4-decadienal, 2-nonenal, 2,3-butanedione, nonanal and 2-methoxyphenol as the principal contributors to the aroma profile. These findings indicate that off-odor development during post-cooking holding results from a temperature-dependent interplay between microbial and chemical deterioration pathways and provide a basis for optimizing holding time and temperature to delay off-odor onset and limit quality losses in bulgur production.<\/jats:p>","DOI":"10.3390\/foods15172983","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T12:57:17Z","timestamp":1787662637000},"page":"2983","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Post-Cooking Quality Deterioration of Wheat (Triticum durum) During Bulgur Production"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3817-7886","authenticated-orcid":false,"given":"Betul","family":"Bay-Yilmaz","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, T\u00fcrkiye"},{"name":"Department of Food Engineering, Faculty of Engineering, Mersin University, Mersin 33343, T\u00fcrkiye"},{"name":"Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep 27310, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nuzhet","family":"Turker","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering, Mersin University, Mersin 33343, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mustafa","family":"Bayram","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep 27310, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"70665","DOI":"10.1111\/1750-3841.70665","article-title":"Modeling water absorption of intact bulgur during tempering at different temperatures and moisture levels","volume":"90","author":"Bayram","year":"2025","journal-title":"J. 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