Effect of sowing season on fatty acid profile ability to discriminate modern and old varieties of common wheat (Triticum aestivum L. subsp. Aestivum)

Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods

“…The qualitative aspects in terms of nutritional and physico-chemical features are essential for the characterization of the raw material and the derived products. Detecting specific analytes as indicators of quality or authenticity can help throughout the production chain ( 1 – 3 ). The fat fraction can be investigated with a multivariate approach to discriminate intra-varietal and intra-species differences and therefore provide important information to the final consumer as well as to the actors in the supply chain.…”