The Flavor Of Fababeans As Affected By Heat And Storage

Abstract

Sensory evaluation of fababean flours (Vicia faba, minor) identified dried pea flavor and bitter aftertaste as the dominant flavor characteristics. In comparing year-old flour from the 1972 crop with freshly milled flour from the 1973 crop, slurries (5% solids) of stored flour exhibited a significantly more intense “dried pea” flavor as judged by a 7-member trained sensory panel. Sensory analysis showed that “dried pea” flavor was stronger in the protein concentrate than in the flour. Relationships between dried pea flavor and free fatty acids were examined in an accelerated storage study. Free fatty acids increased in flour and concentrate although the sensory data did not indicate a corresponding flavor change. Heat treatment of flour and concentrate at 130, 150 and 160°C resulted in a decrease in dried pea flavor although stronger and objectionable novel flavors were introduced for those flours incubated at 150 and 160°C.