The wheat grains that are cultivated in saline–alkali soil exhibit a richer “wheat aroma” compared to their counterparts. This study characterized the composition and content of volatiles in five wheat kernel varieties, harvested from two fields with varying pH levels and total salt content in the soil. The wheat grown in soil with high pH and total salt content had significantly lower levels (p < 0.05) of ethyl 3-methylbutanoate and 1-octen-3-one and significantly higher levels (p < 0.05) of 1-butanol and 1-octen-3-ol. Among all factors, plant site contributed the highest -value contribution rate (more than 77 %) for these four volatile compounds. Six e-nose sensors responsive to these four compounds exhibited consistent trends. Therefore, the lower of ethyl 3-methylbutanoate and 1-octen-3-one, the higher of 1-butanol and 1-octen-3-ol in wheat, grown on saline–alkali soil, served as characteristic markers for “wheat aroma”.

中文翻译：

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洞察“麦香”：盐碱地小麦籽粒挥发性成分分析

盐碱地栽培的小麦籽粒比同类小麦呈现出更浓郁的“麦香”。本研究表征了从土壤 pH 值和总盐含量不同的两片田地收获的 5 个小麦籽粒品种的挥发物组成和含量。在高 pH 值和总盐含量的土壤中生长的小麦，3-甲基丁酸乙酯和 1-辛烯-3-酮的含量显着较低 (p < 0.05)，1-丁醇和 1-辛烯的含量显着较高 (p < 0.05)。辛烯-3-ol。在所有因素中，厂址对这四种挥发性化合物的价值贡献率最高（超过77%）。对这四种化合物响应的六个电子鼻传感器表现出一致的趋势。因此，盐碱地小麦中3-甲基丁酸乙酯和1-辛烯-3-酮含量较低，1-丁醇和1-辛烯-3-醇含量较高，可以作为“麦香”的特征标记。 ”。