Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor).
Air-classification
Faba bean
GC-O
GC–MS
LOX
Off-flavours
Origins
SAFE
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
01 2023
01 2023
Historique:
received:
13
06
2022
revised:
21
11
2022
accepted:
27
11
2022
entrez:
3
1
2023
pubmed:
4
1
2023
medline:
6
1
2023
Statut:
ppublish
Résumé
Faba bean (Vicia faba L. minor) has many interests but is characterised by off-notes (negative odours/aromas) due to volatile compounds that are promoted during seed processing. Little is known about the volatile compounds of faba bean and their contribution to its odour. The purpose of this study was to determine the volatile compound origins of air-classified fractions (flour (F), starch (S) and protein (P)) from 3 faba bean cultivars and identify the odour-active compounds. Firstly, the volatile content of the fractions was extracted by solvent-assisted flavour evaporation (SAFE) and analysed by gas chromatography-mass spectrometry (GC-MS). A total of 147 volatile compounds were detected and categorised into 12 chemical classes. The P fractions had many volatile compounds from free fatty acid (FFA) oxidation and a higher lipoxygenase (LOX) activity. The volatile content suggested that cultivar 1 (C1) was confronted with a biotic stress at field whereas cultivar 2 (C2), richer in molecules from amino acid (AA) degradation, was contaminated by microorganisms in the field. Secondly, 35 odour-active compounds (OACs) were identified by GC-olfactometry (GC-O) and 12 odour-classes were used to describe the faba bean odours. The P fractions had higher detection frequency (DF) than the S and F fractions. P2 had a more complex odour profile due to important FFA and AA degradation. This work provides a better understanding of the impact of cultivar and processing steps on the faba bean volatile content. Selection of pulse-based ingredients with low volatile compounds could improve their flavour and increase their consumption.
Identifiants
pubmed: 36596170
pii: S0963-9969(22)01318-7
doi: 10.1016/j.foodres.2022.112260
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
112260Informations de copyright
Copyright © 2022 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.