Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany.
Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany.
Food Chem. 2024 Mar 1;435:137610. doi: 10.1016/j.foodchem.2023.137610. Epub 2023 Sep 29.
Faba beans are a promising source of valuable plant protein. However, their aroma impression is often a hindrance for the use in a broad range of food products. To develop mitigation strategies, a deeper insight into the faba bean aroma is required. Therefore, for the first time, the SENSOMICS concept was applied. First, 52 aroma active compounds in raw and malted faba beans were identified and semi-quantitatively preselected by aroma extract dilution analysis. Afterwards, the aroma compounds were quantified, odor activity values were calculated, and the 17 prominent odors were selected and used in the reconstitution of the faba bean aroma. Seven statistically significant key aroma compounds 3-methylbutanoic acid, (E)-non-2-enal, hexanal, methional, 3-methylbutanal, sotolon, and 2-methylbutan-1-ol were identified in omission experiments. Finally, their development upon malting was studied. To conclude, by knowing the key aroma compounds, specific mitigation strategies can be developed, which facilitates the broader use of faba beans.
兵豆是有价值植物蛋白的有潜力的来源。然而，其香气印象常常是在广泛的食品产品中使用的障碍。为了开发缓解策略，需要更深入地了解兵豆的香气。因此，首次应用了 SENSOMICS 概念。首先，通过香气萃取稀释分析，鉴定了生兵豆和发芽兵豆中的 52 种香气活性化合物，并进行了半定量预选。然后，定量了香气化合物，计算了气味活性值，并选择了 17 种突出的气味，用于重建兵豆的香气。在排除实验中鉴定了 7 种具有统计学意义的关键香气化合物：3-甲基丁酸、（E）-壬-2-烯醛、己醛、甲硫醛、3-甲基丁醛、索特隆和 2-甲基丁醇。最后，研究了发芽过程中这些关键香气化合物的发展情况。总之，通过了解关键香气化合物，可以开发出特定的缓解策略，从而促进兵豆的更广泛应用。
