Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach

[Display omitted] •SENSOMICS approach was used to study the aroma of faba beans for the first time.•Faba bean aroma is dominated by “broth-like”, “fatty”, and “cheesy/sweaty” odors.•Seven key aroma compounds were identified as being essential in raw faba beans.•Germination significantly affects the...

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Bibliographic Details
Published in:Food chemistry 2024-03, Vol.435, p.137610-137610, Article 137610
Main Authors: Ritter, Stefan W., Ensslin, Sarah, Gastl, Martina I., Becker, Thomas M.
Format: Article
Language:English
Subjects:
Aroma reconstitution
Aroma spectrum
Faba beans
Germination
Key aroma compounds
SENSOMICS approach
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Summary:[Display omitted] •SENSOMICS approach was used to study the aroma of faba beans for the first time.•Faba bean aroma is dominated by “broth-like”, “fatty”, and “cheesy/sweaty” odors.•Seven key aroma compounds were identified as being essential in raw faba beans.•Germination significantly affects the overall aroma impression of faba beans.•Malting reduced “cheesy/sweaty” odors and introduced pleasant “sweet” notes. Faba beans are a promising source of valuable plant protein. However, their aroma impression is often a hindrance for the use in a broad range of food products. To develop mitigation strategies, a deeper insight into the faba bean aroma is required. Therefore, for the first time, the SENSOMICS concept was applied. First, 52 aroma active compounds in raw and malted faba beans were identified and semi-quantitatively preselected by aroma extract dilution analysis. Afterwards, the aroma compounds were quantified, odor activity values were calculated, and the 17 prominent odors were selected and used in the reconstitution of the faba bean aroma. Seven statistically significant key aroma compounds 3-methylbutanoic acid, (E)-non-2-enal, hexanal, methional, 3-methylbutanal, sotolon, and 2-methylbutan-1-ol were identified in omission experiments. Finally, their development upon malting was studied. To conclude, by knowing the key aroma compounds, specific mitigation strategies can be developed, which facilitates the broader use of faba beans.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137610