| Title: | Volatile profiles of commercial vetch prepared via different processing methods |
| Author(s): | Riley S; Lale A; Nguyen V; Xi H; Wilkinson K; Searle IR; Fisk I; |
| Address: | "Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington LE12 5RD, UK; School of Biological Sciences, The University of Adelaide, Adelaide, South Australia 5005 Australia. School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK; Future Food Beacon of Excellence, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK. School of Biological Sciences, The University of Adelaide, Adelaide, South Australia 5005 Australia. School of Agriculture, Food and Wine and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia. Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington LE12 5RD, UK; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia" |
| DOI: | 10.1016/j.foodchem.2022.133569 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Vicia sativa (Common Vetch) is currently an underutilised leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatography-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation.2-pentyl furan, benzyl alcohol, benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Analysis of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of commercial varieties. Both natto and tempeh fermentation produced significant quantities of alcohols, esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa" |
| Keywords: | Alcohols/analysis/*chemistry Benzaldehydes/analysis/chemistry Fermentation Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Solid Phase Microextraction/methods *Vicia *Volatile Organic Compounds/analysis Aroma Natto Rhizopus Tempeh Vetch Vic; |
| Notes: | "MedlineRiley, Samuel Lale, Aneesh Nguyen, Vy Xi, Hangwei Wilkinson, Kerry Searle, Iain R Fisk, Ian eng England 2022/07/04 Food Chem. 2022 Nov 30; 395:133569. doi: 10.1016/j.foodchem.2022.133569. Epub 2022 Jun 26" |
