René Lametsch

Freekeh, smoked immature durum wheat, has gastronomic significance and attractive nutritional values, fueling increasing global demand. Yet, knowledge regarding its flavor attributes remains absent, hindering quality control and market expansion. We employed analytical, metabolomic and sensory methods, and multivariate modeling, to study how Freekeh flavor is shaped by agro-technical and processing practices. Freekeh flavor is a mixture of grain-derived metabolites and processing-related pyrolysis and Maillard products. Twenty volatiles were identified as key-odorants, including phenols, pyrazines and aldehydes. Grain maturity significantly influences flavor: compared to mature durum, early-harvest Freekeh is more aromatic, sweet, umami and kokumi, due to elevated sugars, amino acids, volatiles and 5’-ribonucleotides/γ-glutamyl peptides, a novel discovery in cereals. Genotype and toasting intensity similarly play a pivotal role in shaping Freekeh flavor. This study serves as the inaugural roadmap to Freekeh flavor, allowing producers to fine-tune quality while adopting early harvest practices, a promising strategy under adverse climate conditions.