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Volatile Compounds in Pulses: A Review.

Adeline Karolkowski1,2, Elisabeth Guichard1, Loïc Briand1

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Summary

Growing demand for pulses is hindered by undesirable "beany" off-flavors. Understanding volatile compounds causing these off-notes is key to improving pulse acceptability in healthy foods.

Keywords:
amino acid degradationfree fatty acid oxidationodour-active compoundsoff-flavourpulsesvolatile compounds

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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.