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Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor).
- Source :
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Food Research International . Jan2023, Vol. 163, pN.PAG-N.PAG. 1p. - Publication Year :
- 2023
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Abstract
- [Display omitted] • A total of 147 volatile compounds in faba bean fractions were identified and quantified. • Protein fractions contained the most volatile compounds and lipoxygenase activity. • Fatty acid oxidation and amino acid degradation were the main origins of volatiles. • 35 odour-active compounds belonging to 12 classes were identified in the 9 fractions. • Odour "profiles" were different according to each cultivar and fraction. 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. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09639969
- Volume :
- 163
- Database :
- Academic Search Index
- Journal :
- Food Research International
- Publication Type :
- Academic Journal
- Accession number :
- 161081223
- Full Text :
- https://doi.org/10.1016/j.foodres.2022.112260