## 2 Results and Discussion
### Effect of Germination on the Volatile Profile of IWG
#### 2.2.3 MHE Optimization
The lipoxygenase pathway is predominantly active in the green organs of plants in response to wounding [43], which may also explain its increase during germination [44]. The formation of these compounds from FAs requires one or more (1Z,4Z)-pentadiene moieties, as found in linoleic acid and C18:2n6 [42], the main FA detected in IWG samples. The concentration of these compounds was reduced after germination compared to the unperminated sample (control) (Figure S1--Supplementary Material). On the other hand, some minor unsaturated aldehydes such as 2-hexenal and 2-heptrenal had a slight increase along with germination. However, the concentration of unsaturated compounds was more than 30-fold lower than saturated aldehydes. Moreover, the threshold of perception for 2-hexenal (17 ug/kg) is higher compared to nonanal (3 ug/kg) [33], which indicates that the increase in these compounds could have a low sensory impact on the germinated IWG. Similar to aldehydes, the detected alcohols may be formed via the lipoxygenase pathway. 1-Hexanol, 1-octen-3-ol, and 1-pentanol were the most abundant alcohols detected in the IWG. The highest concentration for 1-hexanol (13.52 mg/kg) and 1-octen-3-ol (5.72 mg/kg) was observed after 2 days of germination at 20 \({}^{\circ}\)C (Table S2--Supplementary Material). Compared to the control sample, the concentration of these compounds had a slight increase over germination, as shown in Figure S2 (Supplementary Material). However, at 20 \({}^{\circ}\)C, the concentration of alcohol tended to decline with increased germination days. This phenomenon might be due to the booster of lipoxygenase action in the first days of germination, as has already been reported by [PERSON], [PERSON], [PERSON], [PERSON], and [PERSON] [16], with a reduction in action along with the day of germination. Generally, alcohols are not significant contributors to  
Figure 5: Circus plot showing the profile of volatiles quantified in IWG sample before and after germination at 10, 15, and 20 \({}^{\circ}\)C in 2, 4, and 6 days. the flavor of fat-containing foods due to their threshold levels being one or two orders of magnitude higher than those of the corresponding aldehydes. However, when combined with other volatiles, alcohols can enhance certain odors, such as the green or woody notes characteristic of these compounds [33]. 4-Hydroxy-4-methyl-2-pentanone was the main ketone detected in the IWG samples, with concentrations ranging from 0.93 to 2.91 mg/kg (Table S2--Supplementary Material). The highest concentration was detected at 10 \({}^{\circ}\)C after 2 days of germination, with a continuous decrease in concentration as germination progressed. Interestingly, 4-hydroxy-4-methyl-2-pentanone has been associated with antimicrobial, insecticidal, and phytotoxic activities, suggesting its role as a defensive compound against pathogens, insect herbivores, and competitive plants. Moreover, it has shown phytotoxic effects, being capable of inhibiting the germination of other seeds, such as corn and wheat. However, its function in plants remains unclear [45]. 3-Octen-2-one was also detected in the germinated samples at concentrations ranging from 1.09 to 0.6 mg/kg. This compound is associated with the LOX pathways and has been reported in other studies using germinated flours of chickpeas, lentils, and yellow peas [16; 17]. In this study, a minimal variation in 3-octen-2-one concentration was observed when the samples were germinated at 15 and 20 \({}^{\circ}\)C for 6 days. A similar behavior was observed by [PERSON], [PERSON], [PERSON], [PERSON], [PERSON], [PERSON], [PERSON], and [PERSON] [10] after 48 h of quinoa germination, which could be attributed to the loss of enzyme activity due to substrate reduction or denaturation [11]. Regarding the hydrocarbons, the main compounds detected were styrene and 3-methylpentadecane. Styrene was first identified in storax [46], a resin used in perfumery, and it is responsible for the sweet balsamic characteristic of some plants [47].