The first comprehensive analysis of the flavor of Freekeh: a toasted, smoked, green durum wheat product, by analytical and sensory approaches

Published: 11 June 2026| Version 1 | DOI: 10.17632/8thwmv3kkt.1
Contributors:
Alon Cnaany,

Description

This dataset is contains analytical data (GCMS, pyrolysis GCMS, TMS-GCMS and LCMS) as well sensory data generated while studying Freekeh, a roasted green durum wheat products. Units are mentioned for each data set individually, format is Excel file with various tabs. For aroma and primary metabolites (sugar, amino acid) data is either normalized to internal standard or quantified using authentic standards. For all the rest it is quantified using authentic standards

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Steps to reproduce

For exact protocols please see here: https://papers.ssrn.com/sol3/papers.cfm?abstract_id=6496452

Institutions

Categories

Liquid Chromatography, Gas Chromatography, Wheat, Sensory Evaluation of Food Products, Analytical Chemistry in Food Science

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