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Dynamic Changes in Volatile Organic Compounds and Quality Traits in Two Wheat Cultivars During Grain Filling: An Integrated Volatilomics Study Using HS-GC-IMS and HS-SPME-GC-MS

Year: 2026

Type: article

Abstract: This study investigated quality traits and volatile organic compounds (VOCs) in two winter wheat varieties with different gluten types (Xinliang 169, medium-strong gluten, and Xinliang 607, medium-weak gluten) across five grain-filling stages (5, 10, 20, 30, and 40 days after anthesis, DAA) under heated headspace conditions (80 °C). During grain filling, moisture and total soluble sugar (TSS) decreased significantly, whereas hardness, thousand-kernel weight (TKW), and starch content increased significantly. Protein followed a typical “high–low–high” pattern. Using headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), 80 and 125 VOCs were detected, respectively. A total of 19 preliminarily prioritized candidate odorants (e.g., 1-penten-3-one, 2,3-butanedione, and 3-methylbutanal) were screened using orthogonal partial least squares discriminant analysis (OPLS-DA, VIP > 1) and relative odor activity value (ROAV ≥ 1). Based on literature odor descriptors, the aroma profile shifted from green, malty notes during early grain filling to waxy, fatty, and grain-like notes during late grain filling. XL169 was characterized by grassy-green, malty, and fatty grain-like notes, whereas XL607 was dominated by creamy, buttery, and sweet-fruity woody notes. Correlation analysis revealed significant correlations between high-priority candidate odorants (2,3-butanedione, (E)-2-octenal, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone) and quality traits (starch, TSS, and protein). These exploratory findings provide a preliminary reference profile for understanding how grain filling affects wheat VOCs.

Source: Foods

DOI: 10.3390/foods15152639