| Title: | Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction |
| Author(s): | Karolkowski A; Meudec E; Bruguiere A; Mitaine-Offer AC; Bouzidi E; Levavasseur L; Sommerer N; Briand L; Salles C; |
| Address: | "Centre des Sciences du Gout et de L'Alimentation, CNRS, INRAE, Institut Agro, Universite de Bourgogne, F-21000 Dijon, France. Groupe Soufflet-Invivo, F-10400 Nogent-sur-Seine, France. SPO, Universite de Montpellier, INRAE, Institut Agro, F-34000 Montpellier, France. INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France. Vivien Paille (Groupe Avril), F-59300 Valenciennes, France" |
| ISSN/ISBN: | 2218-1989 (Print) 2218-1989 (Electronic) 2218-1989 (Linking) |
| Abstract: | "In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential bitter non-volatile compounds in faba beans. First, the bitterness of flours and air-classified fractions (starch and protein) of three faba bean cultivars was evaluated by a trained panel. The fractions from the high-alkaloid cultivars and the protein fractions exhibited higher bitter intensity. Second, an untargeted metabolomic approach using ultra-high-performance liquid chromatography-diode array detector-tandem-high resolution mass spectrometry (UHPLC-DAD-HRMS) was correlated with the bitter perception of the fractions. Third, 42 tentatively identified non-volatile compounds were associated with faba bean bitterness by correlated sensory and metabolomic data. These compounds mainly belonged to different chemical classes such as alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids. This research provided a better understanding of the molecules responsible for bitterness in faba beans and the impact of cultivar and air-classification on the bitter content. The bitter character of these highlighted compounds needs to be confirmed by sensory and/or cellular analyses to identify removal or masking strategies" |
| Keywords: | Uhplc-hrms bitterness faba beans metabolomic approach off-flavours pulses sensory analysis; |
| Notes: | "PubMed-not-MEDLINEKarolkowski, Adeline Meudec, Emmanuelle Bruguiere, Antoine Mitaine-Offer, Anne-Claire Bouzidi, Emilie Levavasseur, Loic Sommerer, Nicolas Briand, Loic Salles, Christian eng NA/Groupe Soufflet-Invivo/ ANRT-CIFRE 2019/1744/Association Nationale de la Recherche et de la Technologie/ Switzerland 2023/08/25 Metabolites. 2023 Aug 21; 13(8):964. doi: 10.3390/metabo13080964" |
