Volatile Compounds in Pulses: A Review

Area of Science:

• Food Science
• Sensory Science
• Analytical Chemistry

Background:

• Increasing global demand for pulse-based foods for health and sustainability.
• Limited consumer acceptability of pulses due to off-flavors, commonly described as 'beany' notes.
• Off-flavors originate from volatile compounds produced during seed development, storage, and processing.

Purpose of the Study:

• To review the identification and origins of volatile compounds responsible for off-notes in pulses.
• To highlight the impact of these compounds on consumer perception.
• To identify knowledge gaps regarding odor-active compounds in pulses.

Main Methods:

• Literature review focusing on studies identifying volatile compounds in pulses.
• Analysis of the chemical classes and origins of these volatile compounds.
• Examination of the link between specific volatile compounds and sensory perceptions.

Main Results:

• Volatile compounds contributing to off-notes are diverse and arise from fatty acid oxidation and amino acid degradation.
• Data on odor-active compounds in pulses are scarce, with limited research on peas and lupins.
• Understanding these compounds is crucial for developing strategies to mitigate negative sensory impacts.

Conclusions:

• Further research is needed to comprehensively identify volatile compounds and their pathways in various pulses.
• Targeted strategies can be developed to reduce off-flavors, enhancing the appeal of pulse-based foods.
• Improved knowledge will support the design of more acceptable and healthier food products.