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Food Chem

Title:		Volatile profile of quinoa and lentil flour under fungal fermentation and drying
Author(s):		Sanchez-Garcia J; Munoz-Pina S; Garcia-Hernandez J; Heredia A; Andres A;
Address:		"Instituto Universitario de Ingenieria de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain. Instituto Universitario de Ingenieria de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: samuopi@upvnet.upv.es. Centro Avanzado de Microbiologia de Alimentos (CAMA), Universitat Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain"
Journal Title:		Food Chem
Year:		2024
Volume:		20230803
Issue:
Page Number:		137082 -
DOI:		10.1016/j.foodchem.2023.137082
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC-MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products"
Keywords:		Flour *Lens Plant *Chenopodium quinoa Fermentation *Volatile Organic Compounds *Cacao Lentil Pleurotus ostreatus Quinoa Volatile compounds;
Notes:		"MedlineSanchez-Garcia, Janaina Munoz-Pina, Sara Garcia-Hernandez, Jorge Heredia, Ana Andres, Ana eng England 2023/08/08 Food Chem. 2024 Jan 1; 430:137082. doi: 10.1016/j.foodchem.2023.137082. Epub 2023 Aug 3"