Figure 2.

Formation of lipid oxidation volatiles observed in chromatographic peak areas during 7 days of storage as detected by SPME‐GC‐MS in (I) untreated, (II) microwave‐treated, (III) conventional thermal‐treated faba bean and (IV) soy protein emulsions. Volatiles denoted on x‐axis by lower case letters as, a: (E)‐2‐pentenal, b: hexanal, c: (E)‐2‐hexenal, d: (E)‐2‐heptanone, e: 2‐pentylfuran, f: (E)‐2‐heptenal, g: octanal, h: (E,E)‐2,4‐heptadienal, i: (E)‐3‐octen‐2‐one, j: (E)‐2‐octenal, k: (E,Z)‐3,5‐octadien‐2‐one, m: nonanal, n: (E,E)‐3,5‐octadien‐2‐one