Abstract
The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.
Highlights
Pulses (Fabaceae) are an interesting alternative to animal proteins
Low-tannin faba beans contain higher relative percentages of ethanol, 3-methylbutanol, and 2-methylbutanol than those of high-tannin faba beans. These volatiles come from amino acid degradation, and a supposition is that low-tannin cultivars contain more spoilage microorganisms or have an important secondary metabolism
This review constitutes a compilation of the different volatile compounds identified in pulses with a focus on those that are odour-active and a discussion on their potential origins to reduce the off-notes
Summary
Pulses (Fabaceae) are an interesting alternative to animal proteins. They are rich in proteins, unsaturated fatty acids, and bioactive compounds and present nutritional and environmental benefits [1,2,3,4,5]. Off-flavours or unpleasant flavours are related to negative organoleptic perceptions They originate from different volatile molecules responsible for off-notes (unpleasant odours) and from sapid compounds [6]. These tasting compounds activate bitter taste receptors (TAS2Rs) located on the tongue and in the oral cavity. Many volatile compounds have been identified in pulses, and they are mostly responsible for unpleasant odours [6] These compounds mainly originate from free fatty acids present in the grains and are oxidized into smaller molecules. This phenomenon naturally occurs in the grains but is intensified under stress conditions (water stress or mechanical or herbivore/insect attacks). Odour descriptors and threshold detection are given
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