{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T02:54:49Z","timestamp":1791600889212,"version":"4.3.4"},"reference-count":56,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2024,9,9]],"date-time":"2024-09-09T00:00:00Z","timestamp":1725840000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Forever Green Initiative from the University of Minnesota"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Intermediate wheatgrass (IWG) is a promising perennial grain explored for mainstream food applications. This study investigated the effects of different germination temperatures (10, 15, and 20 \u00b0C) and durations (2, 4, and 6 days) on IWG\u2019s volatile and fatty acid (FA) profiles. A method using headspace solid-phase microextraction coupled with gas chromatography\u2013mass spectrometry (HS-SPME-GC-MS) was optimized through response surface design to extract the volatile compounds, achieving ideal extraction conditions at 60 \u00b0C for 55 min. Multiple headspace extraction (MHE) was used for volatile compound quantification. Fifty-eight compounds were identified and quantified in IWG flour, mainly alcohols, aldehydes, hydrocarbons, terpenes, esters, organic acids, and ketones. The main FAs found were linoleic acid (C18:2), oleic acid (C18:1), palmitic acid (C16:0), and linolenic acid (C18:3). Principal component analysis showed a direct correlation between volatile oxidation products and FA composition. Germination at 15 \u00b0C for 6 days led to a reduced presence of aldehydes and alcohols such as nonanal and 1-pentanol. Therefore, optimized germination was successful in reducing the presence of potential off-odor compounds. This study provides valuable insights into the effects of germination on IWG flour, showing a way for its broader use in food applications.<\/jats:p>","DOI":"10.3390\/molecules29174268","type":"journal-article","created":{"date-parts":[[2024,9,9]],"date-time":"2024-09-09T04:15:01Z","timestamp":1725855301000},"page":"4268","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Unraveling the Impacts of Germination on the Volatile and Fatty Acid Profile of Intermediate Wheatgrass (Thinopyrum intermedium) Seeds"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0194-4794","authenticated-orcid":false,"given":"Wellington S.","family":"Oliveira","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qianqian","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7339-8692","authenticated-orcid":false,"given":"Dana","family":"Edleman","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5239-5751","authenticated-orcid":false,"given":"George A.","family":"Annor","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7547-3767","authenticated-orcid":false,"given":"Fernanda F. G.","family":"Dias","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Chapman, E.A., Thomsen, H.C., Tulloch, S., Correia, P.M.P., Luo, G., Najafi, J., DeHaan, L.R., Crews, T.E., Olsson, L., and Lundquist, P.-O. (2022). Perennials as Future Grain Crops: Opportunities and Challenges. Front. Plant Sci., 13.","DOI":"10.3389\/fpls.2022.898769"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Cetiner, B., Shamanin, V.P., Tekin-Cakmak, Z.H., Pototskaya, I.V., Koksel, F., Shepelev, S.S., Aydarov, A.N., Ozdemir, B., Morgounov, A.I., and Koksel, H. (2023). Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making. 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