New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.

ABSTRACT:

Introduction

During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes.

Methods

Initially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronom

SUBMITTER: Frankin S 

PROVIDER: S-EPMC10234510 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature