Identification of Chemical Drivers of Liking in Wheat

Project Summary:
The overall goal of this proposal is to identify molecular markers that enable genomic breeding programs to enhance flavor traits of wheat germ plasm. To achieve this goal the current proposal is focused on the identification of volatile and non-volatile flavor compounds or modulators in wheat that contribute to product liking. We hypothesize that using a novel ‘untargeted’ comprehensive chemical profiling analytical approach for flavor characterization with sensory paradigms will enable identification of a flavor composition that significantly improves the desirability and acceptability of whole wheat products. Consequently, this proposal is well aligned with the IUCRC K-State proposal priority area “screening for improved and novel flavor”