Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by...

Low pulse consumption in the United States is linked to barriers such as lengthy cooking times, limited preparation knowledge, and undesirable taste or texture. Incorporating pulse flours into convenience products is a promising approach; however, volatile organic compounds responsible for off-flavors hinder their broader acceptance. This study aimed to investigate and quantify the variation in the volatile composition of eight pulse cultivars due to the effects of cultivar, harvest year, and processing (roasting and boiling) using targeted headspace solid-phase microextraction gas chromatography-mass spectrometry. Eight pulse varieties (Navy, Otebo, White Kidney, Great Northern, Cranberry, Mayacoba, Manteca, Chickpea) were produced by boiling whole or milling into flour, with a subset roasted before milling. These flours were also cooked into model products (porridge: roasted and nonroasted) to assess volatile changes due to roasting and subsequent cooking. Results showed significant differences in total estimated volatile concentration across processing treatments and harvest years. Boiling resulted in the lowest total volatile concentration (10.9 nmol/L), whereas nonroasted product exhibited the highest concentration (351 nmol/L), followed by roasted product (106 nmol/L), milled roasted flour (103 nmol/L), and milled nonroasted flour (53.3 nmol/L). Hierarchical clustering and principal component analysis revealed that samples clustered by harvest year with distinct volatile profiles across cultivars, suggesting that environmental conditions may influence volatile composition. These findings highlight the influence of cultivar selection, harvest year, and trade-offs due to processing on pulse volatile profiles, providing insights that can mitigate off-flavor formation and support the development of more widely accepted pulse-based products. PRACTICAL APPLICATIONS: The impact of harvest year, cultivar, and processing on volatile flavor chemistry of pulse flours is not well understood. This study shows how thermal treatments with wet or dry heat alter volatile composition across pulse genotypes. These insights can help the food industry to improve flavor of pulse flour and increase consumer consumption of underutilized, nutrient dense, sustainable pulses.