Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception

This study evaluated 16 genotypes of ancient hulled wheats—einkorn ( Triticum monococcum ), emmer ( T. dicoccum ), and spelt ( T. spelta )—grown in two contrasting soils under semi-arid Mediterranean conditions, where data on their adaptability remain limited. Three durum wheat ( T. durum ) genotypes served as controls. A comprehensive “field-to-consumer” approach assessed agronomic performance, grain quality, total phenolic content (TPC), volatile organic compounds (VOCs), bread characteristics, and sensory traits. Einkorn showed low yield potential—less than half that of other species under optimal conditions—though this gap narrowed under less favorable conditions; it had high protein and gluten content, weak gluten strength, and low TPC; its breads featured favorable sensory profiles likely due to aroma, texture, and flavor balance. All these attributes suggest einkorn’s suitability for low-input or organic systems in marginal Mediterranean areas, where quality and market value may offset lower yields. Emmer exhibited substantial intraspecific variability, but no single genotype consistently excelled across all the traits examined, thus indicating opportunities for targeted breeding. Spelt displayed limited agronomic and grain quality intraspecific variability but notable genotypic differences in VOCs and sensory attributes. Correlations revealed complex relationships between VOCs and TPC; some volatiles increased with TPC, which negatively correlated with bread sensory scores, highlighting trade-offs between nutraceutical content and sensory quality. Although VOC profiles in wholemeal flour only weakly predicted bread sensory attributes, specific compounds (e.g., some alkanes and esters) correlated positively with bread odor. These findings highlight hulled wheats’ potential to diversify Mediterranean cropping systems, meet evolving consumer demands, and support climate-resilient agri-food chains. The comprehensive dataset generated provides a valuable resource for future genetic improvement programs. • Einkorn genotypes showed low yield but superior protein and gluten, and high bread sensory qualities • Emmer exhibited high intraspecific variability, but no genotype excelled across all traits studied • Spelt showed limited yield variability but genotypes greatly differed in VOC profiles and bread sensory traits • TPC and VOC profiles revealed trade-offs between nutraceutical content and bread flavor traits • Hulled-wheat species proved well-suited to marginal agricultural environments