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Food Res Int

Title:		"Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada"
Author(s):		Akkad R; Kharraz E; Han J; House JD; Curtis JM;
Address:		"Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Alberta, Canada. Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, Alberta, Canada. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada. Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Alberta, Canada. Electronic address: jcurtis1@ualberta.ca"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190226
Issue:
Page Number:		285 - 294
DOI:		10.1016/j.foodres.2019.02.044
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The volatile flavour profiles of Canadian-grown faba beans (Vicia faba var. minor) were evaluated by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Two low- and high-tannin varieties were chosen, each in the form of dehulled and whole seed flours (DLT, DHT, WLT, and WHT, respectively). Pre-incubation time, fibre-extraction time, extraction temperature, and sample amount were evaluated during method optimization. The volatiles identified were classified into nine groups: aromatic hydrocarbons, aldehydes, alkanes, alkenes, alcohols, ketones, organic acids, esters, and others. Significant differences between dehulled and whole samples were found. Volatiles derived from amino acids were consistently observed in the volatile profile of all types. Despite the low lipid content of faba bean, significant amounts of volatiles normally associated with unsaturated fatty acids were present. HS-SPME/GC-MS proved to be a rapid, effective, and reproducible method (typical RSD?ª+
Keywords:		Alberta Alcohols/analysis Aldehydes/analysis Esters/analysis Food Analysis Food Storage Gas Chromatography-Mass Spectrometry Ketones/analysis Principal Component Analysis Seeds/chemistry Solid Phase Microextraction Tannins/*analysis *Taste Vicia faba/*che;
Notes:		"MedlineAkkad, Rami Kharraz, Ereddad Han, Jay House, James D Curtis, Jonathan M eng Research Support, Non-U.S. Gov't Canada 2019/04/20 Food Res Int. 2019 Jun; 120:285-294. doi: 10.1016/j.foodres.2019.02.044. Epub 2019 Feb 26"