51. Monitoring the volatile compounds status of whole seeds and flours of legume cultivars
- Author
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Guido Flamini, Imene Rajhi, Haythem Mhadhbi, Fatma Rajhi, and Bechir Baccouri
- Subjects
Volatiles ,030309 nutrition & dietetics ,Monoterpene ,chemistry.chemical_element ,Sesquiterpene ,Biochemistry ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Whole seeds ,Cultivar ,Food science ,Phenols ,Multivariate data analysis ,Legume ,Aroma ,0303 health sciences ,biology ,Flours ,04 agricultural and veterinary sciences ,HS-SPME/GC-MS ,Legumes ,biology.organism_classification ,040401 food science ,Sulfur ,Nitrogen ,Discriminate compound ,chemistry ,Food Science - Abstract
The volatile compounds of twelve legume cultivars were evaluated by headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) from both whole seeds and their flours. The total identification percentages of the extracted volatiles were ranged between 94.2% and 99.7%. The number of aroma compounds detected was 104. Among them, 60 compounds were determined in the emission of whole legume seeds and 69 from legume flours. The volatiles were classified into seven chemical classes, i.e. monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene hydrocarbons, phenylpropanoids, apocarotenes, nitrogen/sulfur derivatives, and non-terpene derivatives. Aldehydes were considered one of the most abundant constituents in non-terpene derivatives, followed by esters, alkanes, alcohols, ketones, lactones, phenols, phenones, alkenes, and hydrocarbons. A wide difference in term of volatiles was observed between whole and crushed seeds. Multivariate data analysis (PCA) was assessed to compare among legume cultivars, which leads to the identification of relevant constituents to specific cultivar. Overall, this is the first time a multivariate analysis was used to characterize the volatile profiles of twelve legume cultivars with their flours. This study can provide useful information on the conception of legume–based ingredients combined with specific volatile characteristics in order to reduce unwanted odors and definitely for pertinent breeding programs.
- Published
- 2021
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