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Food Sci Technol Int

Title:		The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour
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, Canada. Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, Canada. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada"
Journal Title:		Food Sci Technol Int
Year:		2022
Volume:		20210302
Issue:		2
Page Number:		135 - 143
DOI:		10.1177/1082013221998843
ISSN/ISBN:		1532-1738 (Electronic) 1082-0132 (Print) 1082-0132 (Linking)
Abstract:		"The odour emitted from the high-tannin fab bean flour (Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, beta-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour"
Keywords:		Canada Flour/analysis Odorants/analysis Solid Phase Microextraction/methods Temperature *Vicia faba/chemistry *Volatile Organic Compounds/analysis Faba bean flour aroma components beany flavour quality ingredients sensory properties;
Notes:		"MedlineAkkad, Rami Kharraz, Ereddad Han, Jay House, James D Curtis, Jonathan M eng 2021/03/04 Food Sci Technol Int. 2022 Mar; 28(2):135-143. doi: 10.1177/1082013221998843. Epub 2021 Mar 2"