Volatile profiles of commercial vetch prepared via different processing methods
Samuel Riley1, Aneesh Lale2, Vy Nguyen3
1Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington LE12 5RD, UK; School of Biological Sciences, The University of Adelaide, Adelaide, South Australia 5005 Australia.
Food Chemistry
|July 3, 2022
Summary
Common Vetch (Vicia sativa) has high protein and drought tolerance. Processing methods like fermentation alter its volatile compounds, potentially improving its flavor and suitability as a dietary protein source.
Area of Science:
- Food Science
- Agricultural Science
- Biochemistry
Background:
- Vicia sativa (Common Vetch) is an underutilized legume crop with significant nutritional potential.
- Its adoption as a dietary protein source is hindered by flavor development during processing.
- Understanding these flavor mechanisms is crucial for enhancing its utilization.
Purpose of the Study:
- To identify and characterize volatile compounds in Vicia sativa processed through various methods.
- To investigate the impact of different processing techniques on vetch flavor profiles.
- To determine the potential of fermentation, particularly natto and tempeh, in modulating vetch's aroma.
Main Methods:
- Solid-phase microextraction gas chromatography-mass spectrometry (SPME GC-MS) was employed to identify volatile compounds.
- Vetch samples underwent processing including dehulling, soaking, germination, microwaving, and fermentation (natto, tempeh).
- Intraspecies variation was assessed using a V. sativa landrace compared to commercial varieties.
Main Results:
- Ninety-five volatile compounds were identified across processed vetch samples.
- Characteristic aroma compounds such as 2-pentyl furan, benzyl alcohol, benzaldehyde, 1-octen-3-ol, and 1-hexanol were identified.
- Significant intraspecies variation in volatile compounds was observed, with landraces showing higher abundance.
- Natto and tempeh fermentation significantly altered profiles, increasing alcohols, esters, and carboxylic acids, with natto producing pyrazines.
- Tempeh fermentation notably decreased 1-octen-3-ol concentrations.
Conclusions:
- Processing significantly impacts the volatile profile and flavor of Vicia sativa.
- Fermentation, especially tempeh, shows promise for reducing undesirable volatiles like 1-octen-3-ol.
- Further research into processing Vicia sativa can enhance its appeal as a sustainable dietary protein.
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