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Food Chem

Title:		"HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours"
Author(s):		Xu M; Jin Z; Lan Y; Rao J; Chen B;
Address:		"Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address: bingcan.chen@ndsu.edu"
Journal Title:		Food Chem
Year:		2019
Volume:		20181219
Issue:
Page Number:		83 - 95
DOI:		10.1016/j.foodchem.2018.12.048
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6?ª+days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active components being recorded by GC-O exclusively. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while the decrease of beany flavor compounds along with the occurrence of unpleasant flavors was detected in chickpea flours upon germination. Six beany flavor markers, including hexanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 3-methyl-1-butanol, 1-hexanol, and 2-pentyl-furan, were employed to quantify beany flavor formation in the flours over the course of germination. The results suggested that no significant beany flavor formation or mitigation was appeared after 1?ª+day of germination. The findings are crucial for tailing pulse germination process to enhance the macronutrients without increasing undesirable beany flavor"
Keywords:		Biomarkers/analysis Cicer/*chemistry/physiology Cluster Analysis Flour/*analysis Gas Chromatography-Mass Spectrometry/statistics & numerical data *Germination Humans Lens Plant/*chemistry/physiology Odorants/analysis Olfactometry/methods Peas/*chemistry/p;
Notes:		"MedlineXu, Minwei Jin, Zhao Lan, Yang Rao, Jiajia Chen, Bingcan eng England 2019/01/16 Food Chem. 2019 May 15; 280:83-95. doi: 10.1016/j.foodchem.2018.12.048. Epub 2018 Dec 19"