Developing flavor profiles for wheat varieties in a breeding program

Wheat is a major cash crop in Oklahoma, accounting for nearly 2.6 million harvested acres in 2020. Many farmers rely on wheat varieties developed at Oklahoma State University (OSU), as these varieties have proven capable of producing robust yields despite Oklahoma's unique climatic characteristics and disease pressures. Flavor is not a formal consideration in the breeding program; this is unfortunate, as milling entrepreneurs are developing a local market for flour produced from specific OSU varieties. Thus, the objective of this research is to document the flavor profiles of bread made with an identical recipe but from nine different OSU and three different heirloom wheat varieties. Fourteen food professionals sampled the breads, describing flavor characteristics and likeability. Then they participated in a Napping-Ultra Flash Profile exercise, providing data for measuring differences in flavor, allowing millers to identify which varieties can be blended while still preserving a common flavor profile. The OSU varieties provided a distinct and largely superior eating experience compared to the heirlooms, suggesting recent genetic changes to promote disease resistance, yield enhancements, and baking quality have not sacrificed flavor. The results of this exploratory analysis are then used to identify a more quantitative instrument for analyzing flavor differences in wheat varieties by food professionals. [Display omitted] •Assesses similarities and differences among OSU and heirloom wheat cultivars.•Subjects tend to prefer varieties that are “light” and “sweet.“.•Varieties with an “acrid” or “sour” texture/flavor were not well received.•OSU varieties differ considerably and are liked better than heirloom varieties.•Rouge de Bordeaux has the most distinct characteristics among all varieties.