Periodic Reporting for period 1 - AnaFree (The aroma/flavor profiles of Freekeh, a Mediterranean green durum wheat product, its market acceptability and utilization of its production methods for other Nordic-based cereals)
Reporting period: 2021-08-01 to 2023-07-31
Freekeh, smoked immature Durum wheat, is a Mediterranean food with immense gastronomic importance. Due to its high nutritional values there is an opportunity to increase global demand and a inspire novel culinary uses. However, basic knowledge regarding its unique flavor profile and acceptability is absent; thereby inhibiting opportunities to improve its quality and introduce it to new markets. The objectives of AnaFree are to: i) generate a research platform to study the flavor of Freekeh, particularly with regards to the effects of processing, ii) evaluate its consumer perception and iii) expand its manufacturing procedures to additional grains in Northern Europe while developing novel uses for it. As the demand for Freekeh is predicted to increase globally, such apt knowledge infrastructure is vital. The impact of this project will move food research forward by exploring novel food-transformation processes for European grains, improve existing production techniques and pave the road for enhancing consumption and manufacturing of Freekeh in EU
I designed the project with 4 work packages (WPs), each designed to address one knowledge gap in the state of the art: WP1: Characterization of the flavor of Freekeh. The flavor of Freekeh was never studied, which prevents us from understanding how the flavor is formed and we can direct it to consumer demands and maintain quality. Using analytical chemistry methods, I mapped the chemical basis for Freekeh flavor. The aroma of commercial products consisted of >300 volatile compounds belonging to several chemical classes. Some of these compounds originate in the grain itself, and the rest are products of roasting and smoking. Basic taste metabolites included sugars, organic acids and free amino acids. Results signify the first ever description of the chemical basis of Freekeh flavor, and will be used by Freekeh producers to generate products with high uniform quality.
WP2: The effects of agrotechnical and manufacturing practices on the aroma and taste. Here, I asked how these flavor molecules would change under different conditions. I collaborated with a seed company in Israel to generate a series of field experiments, each designed to modify a condition: harvest time, toasting intensity and the genetic background of the plant. I discovered that the flavor of Freekeh is strongly affected by the grain developmental stage. Earlier stages contain higher sugars, amino acids and aroma compounds. Toasting intensity sharply increases the levels of smoky-imparting compounds, which are the products of plant fiber degradation. I also discovered that the genetic background has a major impact of Freekeh flavor, both when testing different lines of durum, but more so when evaluating other cereals (oats, barley, bread wheat, emmer). Freekeh produced from these alternative cereals have markedly different flavor profiles. These results enable producers to understand how flavor is affected by basic agro-technical practices, and will allow them to better control the quality of the product.
WP3: Develop novel, Freekeh-based products. When thinking about introducing Freekeh to new markets, it is important to preserve and honor traditions, but also provide novel ideas. To that end I have partnered with a product development company (KOST) and supervised an MSc student in the form of a workshop with five Danish chefs. These chefs were introduced to several types of Freekeh, and through a structured process of connotation and ideation pitched and prepared prototypes. These prototypes were used to test Freekeh perception and appreciation of Danes. The study generated a ‘restaurant-like’ setting, where 60 consumers had dinner featuring said five dishes. Consumers were then asked to answer a short questionnaire about every dish, including which flavors they detected, overall liking and how likely they were to adopt it. Danish consumers had a positive approach towards Freekeh, and appreciated it most in the context of bread dishes, and less so in a soup. This suggests that Freekeh has a strong potential of integration in Danish cuisine.
WP4: Study the sensory properties of Freekeh. As detailed and accurate as analytical chemistry is, in the context of flavor it is limited to understanding the identities and concentrations of important molecules in food. Human perception and impressions while eating Freekeh, can be only achieved with a human panel. To that end, I executed a comprehensive sensory descriptive analysis with >20 different Freekehs, which I presented to a tasting panel of 10 highly skilled tasters. The procedure included developing sensory descriptors. 30 such descriptors were produced, grouped under odor (aroma), flavor, basic taste, mouthfeel, appearance and aftertaste. Results show that Freekeh is perceived as having a range of odors (smoky, biscuit-like, seaweed), flavors (meaty, corn, mushroom), basic tastes and aftertastes (sweet, umami, smoky). Freekehs produced at an earlier stage register as more sweet, umami, meaty and grassy, compared to mature one. Dissemination:
•I participated in an international conference (European Federation of Food Science and Technology, EFFOST 22’, Dublin, Ireland, www.effostconference.com/wp-content/uploads/EFFoST-Programme-MASTER-V27.pdf) in which I presented a poster with the main conclusions of the project.
•Results are being translated into at least 3 publications that are currently being written.
•Two articles in Israeli media were published about my project, in one of Israel’s biggest newspapers.
•One article published in the Danish website Økologist Nu.dk titled “Nyt projekt vil føre gamle kornsorter ind i fremtiden” (New project will bring old cereals into the future
•I, together with KOST, presented the findings of my project in one of Denamrk’s biggest food events, Madens Folkmøde, as a workshop called: “Freekeh – an old method in new clothes”), which included a brief introduction to the product and its processing method, tasting of samples and a discussion –
•I organized an event titled: “Freekeh – new insights, ancient food”, which was held at the university. Over 50 people came, from restaurants, industry, universities and other ‘foodies’ from the nearby community.
•On occasion and in conjunction with the events/publications listed above I have used popular Facebook groups or Instagram / LinkedIn accounts to disseminate the results of the project, using pictures and descriptions
WP2: The effects of agrotechnical and manufacturing practices on the aroma and taste. Here, I asked how these flavor molecules would change under different conditions. I collaborated with a seed company in Israel to generate a series of field experiments, each designed to modify a condition: harvest time, toasting intensity and the genetic background of the plant. I discovered that the flavor of Freekeh is strongly affected by the grain developmental stage. Earlier stages contain higher sugars, amino acids and aroma compounds. Toasting intensity sharply increases the levels of smoky-imparting compounds, which are the products of plant fiber degradation. I also discovered that the genetic background has a major impact of Freekeh flavor, both when testing different lines of durum, but more so when evaluating other cereals (oats, barley, bread wheat, emmer). Freekeh produced from these alternative cereals have markedly different flavor profiles. These results enable producers to understand how flavor is affected by basic agro-technical practices, and will allow them to better control the quality of the product.
WP3: Develop novel, Freekeh-based products. When thinking about introducing Freekeh to new markets, it is important to preserve and honor traditions, but also provide novel ideas. To that end I have partnered with a product development company (KOST) and supervised an MSc student in the form of a workshop with five Danish chefs. These chefs were introduced to several types of Freekeh, and through a structured process of connotation and ideation pitched and prepared prototypes. These prototypes were used to test Freekeh perception and appreciation of Danes. The study generated a ‘restaurant-like’ setting, where 60 consumers had dinner featuring said five dishes. Consumers were then asked to answer a short questionnaire about every dish, including which flavors they detected, overall liking and how likely they were to adopt it. Danish consumers had a positive approach towards Freekeh, and appreciated it most in the context of bread dishes, and less so in a soup. This suggests that Freekeh has a strong potential of integration in Danish cuisine.
WP4: Study the sensory properties of Freekeh. As detailed and accurate as analytical chemistry is, in the context of flavor it is limited to understanding the identities and concentrations of important molecules in food. Human perception and impressions while eating Freekeh, can be only achieved with a human panel. To that end, I executed a comprehensive sensory descriptive analysis with >20 different Freekehs, which I presented to a tasting panel of 10 highly skilled tasters. The procedure included developing sensory descriptors. 30 such descriptors were produced, grouped under odor (aroma), flavor, basic taste, mouthfeel, appearance and aftertaste. Results show that Freekeh is perceived as having a range of odors (smoky, biscuit-like, seaweed), flavors (meaty, corn, mushroom), basic tastes and aftertastes (sweet, umami, smoky). Freekehs produced at an earlier stage register as more sweet, umami, meaty and grassy, compared to mature one. Dissemination:
•I participated in an international conference (European Federation of Food Science and Technology, EFFOST 22’, Dublin, Ireland, www.effostconference.com/wp-content/uploads/EFFoST-Programme-MASTER-V27.pdf) in which I presented a poster with the main conclusions of the project.
•Results are being translated into at least 3 publications that are currently being written.
•Two articles in Israeli media were published about my project, in one of Israel’s biggest newspapers.
•One article published in the Danish website Økologist Nu.dk titled “Nyt projekt vil føre gamle kornsorter ind i fremtiden” (New project will bring old cereals into the future
•I, together with KOST, presented the findings of my project in one of Denamrk’s biggest food events, Madens Folkmøde, as a workshop called: “Freekeh – an old method in new clothes”), which included a brief introduction to the product and its processing method, tasting of samples and a discussion –
•I organized an event titled: “Freekeh – new insights, ancient food”, which was held at the university. Over 50 people came, from restaurants, industry, universities and other ‘foodies’ from the nearby community.
•On occasion and in conjunction with the events/publications listed above I have used popular Facebook groups or Instagram / LinkedIn accounts to disseminate the results of the project, using pictures and descriptions
AnaFree project has expanded the state of the art in Freekeh:
1- A first comprehensive database of the chemical basis for Freekeh flavor was constructed
2 - We now have a basic understanding about the effect of agro-technical and processing practices on the quality and flavor of Freekeh
3 - I have developed novel products that have not existed before, thus expanding on the traditional and modern uses for Freekeh. These are ferments and sauces that could be easily produced
4- We now have a detailed picture of the sensory properties of Freekeh
5 - The complete work I have done in this project enables farmers and producers to achieve their desired quality and maintain it, to meet the consumer demands
6- I show that Freekeh can be successfully exported from the Middle East to the world, as a product, a processing method
7 - I have identified molecules imparting umami, meaty and long-lasting savory impressions from Freekeh. These type of compounds have never been described in wheat
1- A first comprehensive database of the chemical basis for Freekeh flavor was constructed
2 - We now have a basic understanding about the effect of agro-technical and processing practices on the quality and flavor of Freekeh
3 - I have developed novel products that have not existed before, thus expanding on the traditional and modern uses for Freekeh. These are ferments and sauces that could be easily produced
4- We now have a detailed picture of the sensory properties of Freekeh
5 - The complete work I have done in this project enables farmers and producers to achieve their desired quality and maintain it, to meet the consumer demands
6- I show that Freekeh can be successfully exported from the Middle East to the world, as a product, a processing method
7 - I have identified molecules imparting umami, meaty and long-lasting savory impressions from Freekeh. These type of compounds have never been described in wheat