Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation

Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas

“…Not only does roasting cause the loss of amino acids, but also the high temperatures during this process can deaminate and decarboxylate the amino acids as reported by ( Cai, Zhu, Ma, Thakur, & Zhang, 2021 ). Aung, Kim, Kim, Shin, and Kim (2023) and Kim, Han, Lim, and Cho (2021) used intermediate steps such as germination and steaming before roasting, and observed that even though free amino acids decreased after roasting, they remained in sufficient concentrations to be detected in the roasted grains.…”

Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability

“…Wheat beverages or wheat tea, which were initially reported in Korea, are prepared via the germination, steaming, and roasting of wheat before being served as a boiled drink or an infusion ( Aung et al, 2022a , 2023 ). This type of beverage preparation is similar to methods used for herbal teas and other cereal-based teas such as barley tea.…”

“…Wheat germination and roasting distinctly enhance bioactive compounds, including total phenolics, flavonoids, amino acids, GABA, and volatiles. This in turn increases antioxidant activities, such as DPPH and TEAC ( Aung et al, 2023 ). Roasting germinated cereals also creates a unique flavor profile, which has been attributed to the elimination of ethanoic acid, acetic acid, and other undesirable volatiles generated during germination ( Kim et al, 2021 ).…”

“…Roasting also induces various chemical changes, such as the Maillard reaction, protein denaturation, and lipid oxidation ( Sruthi et al, 2021 ). The Maillard reaction provides a distinct flavor and aroma owing to the liberation of volatile compounds caused by reactions between reducing sugars and amino acids ( Aung et al, 2023 ). However, the Maillard reaction can also generate detrimental products, such as acrylamide, furaldehyde, and hydroxymethylfurfural, which have mutagenic and carcinogenic effects ( Ghazouani et al, 2021 ).…”

“…In a previous study, germinated wheat that was subsequently roasted showed enhanced production of phenolic acids (including gallic, caffeic, syringic, ferulic, and p -coumaric acid) and volatiles (including n -butanol, furfural, ethyl pentanoate, 1- propanol, 3-mercapto-2-pentanone, and heptane). It also showed lower levels of amino acids, fat, ash, and moisture ( Aung et al, 2023 ). Product color is a significant indicator of roasting.…”