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Food Chem

Title:		Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach
Author(s):		Chigwedere CM; Tadele WW; Yi J; Wibowo S; Kebede BT; Van Loey AM; Grauwet T; Hendrickx ME;
Address:		"KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address: clairemaria.chigwedere@kuleuven.be. KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address: marceg.hendrickx@kuleuven.be"
Journal Title:		Food Chem
Year:		2019
Volume:		20180914
Issue:
Page Number:		224 - 238
DOI:		10.1016/j.foodchem.2018.09.080
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Beans age during storage leading to prolonged cooking times. Chemical reactions that occur during cooking lead to volatile production and flavor generation. Whereas few studies profiled the volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored the evolution of volatiles through headspace fingerprinting of beans cooked at 95?ª+ degrees C to different extents. The influence of aging of beans on this evolution was investigated. Cooking time clearly influenced the evolution of volatiles for both fresh (non-aged) and aged beans. Aged beans exhibited more discriminant compounds than fresh beans regardless of texture considerations due to differences in pre-history of the beans. Strecker aldehydes, sulphur compounds and furan compounds were identified as marker compounds and were linked to mainly lipid oxidation and Maillard reactions. In conclusion, both aging prior to cooking and the cooking process itself largely influence the evolution of volatile compounds during cooking"
Keywords:		Aldehydes/analysis *Cooking Food Analysis/*methods Food Storage Furans/chemistry Lipids/chemistry Maillard Reaction Oxidation-Reduction Phaseolus/*chemistry Sulfur Compounds/chemistry Taste Volatile Organic Compounds/*analysis/*chemistry Aging Beans Cooki;
Notes:		"MedlineChigwedere, Claire M Tadele, Wondyfraw W Yi, Junjie Wibowo, Scheling Kebede, Biniam T Van Loey, Ann M Grauwet, Tara Hendrickx, Marc E eng England 2019/02/07 Food Chem. 2019 Mar 1; 275:224-238. doi: 10.1016/j.foodchem.2018.09.080. Epub 2018 Sep 14"