This study explored the impact of germination time on the primary components and enzyme activities of wheat malt, as well as the aroma and volatile compounds both before and after roasting.The findings indicated that amino nitrogen, reducing sugars, and the activities of amylase and protease in both red and white wheat increased initially and then decreased during the germination process, peaking on the fifth day.A significant positive correlation was observed between amylose content and protease activity.Sensory analysis demonstrated that the aroma of pre-roasted malt varied with the length of germination, specifically, sour notes intensified while malty and herbal aromas reached their peak before subsequently declining.Following roasting, the sour aroma diminished, while aromas of caramel, nutty, bakery, and potato became more pronounced, particularly after five days of germination.Utilizing headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the orthogonal partial least squares-discriminant analysis (OPLS-DA), significant changes were identified in 37 out of 63 aroma components, with 35 exhibiting variable importance in the projection (VIP) values greater than 1.Notably, key compounds contributing to the caramel flavor, such as maltol and furanone, were most prominent on the fifth day.This research provides valuable insights for optimizing the preparation process of crystalline wheat malt, thereby enhancing its sensory attributes in brewing.
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