## 1 Introduction  
Grain crops can be divided into annual and perennial crops based on when their life cycles terminate. Annual grains, such as maize, rice, and wheat, have a short juvenile phase and rapid seed production that favors species survival [1]. On the other hand, perennial crops can be grown for several seasons and harvested annually, reducing the need for tillage, while their deep rooting habits help to increase soil carbon, water, and nutrients over time [1, 2]. Given these benefits, perennials are increasingly considered more sustainable alternatives to annual crops, as they can contribute to more environmentally friendly farming practices. Intermediate wheatgrass (IWG, _Thinopyrum intermedium_) is the first perennial grain crop developed and commercialized for human consumption. Developed at The Land Institute, the MN Clearwater is a food-grade IWG variety released in August 2019 and trademarked as Kernza(r) [3]. In addition to the numerous advantages offered by perennial crops, IWG exemplifies cost efficiency in agricultural production. The reduced need for fertilizers and pesticides, coupled with the elimination of annual replanting, significantly lowers labor and maintenance expenses. This economical approach not only enhances the sustainability of farming practices but also contributes to greater financial viability for farmers [4]. Following its introduction, food products derived from IWG have increased in availability. Serving as a versatile substitute for wheat flour, IWG has been incorporated into a variety of products including bread, pancakes, beer, cereal, crackers, and cookies. Additionally, IWG can be utilized either as whole flour or in its germinated form, offering a range of culinary uses and nutritional benefits [5]. IWG was reported to be a great source of proteins (21%) and carbohydrates (73%), with a low fat (3%) and ash (2%) content [4]. Germination is the most basic process of growing plants from seeds. The process involves soaking dry grains in water, which encounters the physical conditions desirable for germination under humid conditions [6]. During germination, enzymatic activity increases, leading to the use of carbohydrates and lipids as energetic sources and impacting the formation of volatile compounds [7; 8; 9]. The process stimulates the seeds to re-establish various metabolic activities, leading to changes in biochemical, nutritional, and sensory characteristics [9]. Several factors impact germination, such as the variety of grain, temperature, humidity, presence of oxygen or air, light exposure, and pH [6]. Moreover, germination has been used to reduce undesirable flavors and enhance pleasant notes [8; 10; 11]. Only one study has reported the effect of different strategies such as germination and extrusion on the volatile profile of IWG [4]. In this study, germination was conducted under a single condition (16 \({}^{\circ}\)C for 4 days), and only qualitative data were reported for the volatile profile of IWG flour. While germination reduced the presence of off-notes such as 1-octen-3-ol, the lack of quantitative data prevents drawing definitive conclusions. A more comprehensive study examining the effects of various germination parameters on the volatile profile of IWG flour is essential. Quantitative data would facilitate better comparisons across different conditions and processes. Furthermore, no information is currently available on how germination influences precursors of off-notes, such as fatty acids (FAs). Thus, exploring the impact of germination on both the volatile and FA profiles of IWG flour warrants further investigation. Importantly, there are no studies dedicated to assessing the correlation between the quantitative profile of FA and volatile compounds during the germination of IWG at different days and temperatures.