Table 8.
Acids in pulses (expressed as percentages).
| Acids | CAS | Origin (s) | Pea | Chickpea | Faba Bean | ||
|---|---|---|---|---|---|---|---|
| Dehulled | Proteins | Tannin | Storage | ||||
| Acetic acid | 64-19-7 | AA 2,3,4 | 3.10–3.90 | 1.84–2.35 | 0.49–1.94 | ||
| 2-Methylbutanoic acid | 116-53-0 | N 1; AA 1,2,4 | 0.00–0.22 | 0.13 | 0.00–0.26 | ||
| 3-Methylbutanoic acid | 503-74-2 | AA 2,3,4 | 0.42 | 0.00–0.41 | 8.79–12.37 | 2.55–10.36 | |
| Pentanoic acid | 109-52-4 | 0.48 | |||||
| Hexanoic acid | 142-62-1 | FFA 1 | 0.73 | 0.00−Coelution | 1.06–1.98 | 0.57–1.54 | |
| 2-Ethyl hexanoic acid | 149-57-5 | 0.51 | 0.00–0.43 | ||||
| Heptanoic acid | 111-14-8 | 1.46 | |||||
| Octanoic acid | 124-07-2 | N 1; FFA 3 | 1.54 | 0.00−Coelution | 0.00–0.24 | ||
| Nonanoic acid | 112-05-0 | FFA 3 | 1.92 | 0.00–1.40 | 0.00–0.58 | ||
| Decanoic acid | 334-48-5 | 0.00–0.89 | |||||
| Palmitic acid | 57-10-3 | 12.00–15.00 | |||||
| Oleic acid | 112-80-1 | 11.00–24.00 | |||||
| Total | 7.07 | 0.63–1.84 | 32.77–40.16 | 11.33–16.39 | 3.24–13.15 | ||
1 [42]; 2 [37]; 3 [45]; 4 [26]. AA, amino acids; N, naturally present (not considered as a contaminant); FFA, free fatty acids. The value “min–max” corresponds to the minimum and maximum percentages for each volatile compound identified. For peas, “Dehulled” corresponds to dehulled pea flour [42], and “Protein” refers to protein concentrate (dry process) [44] and protein isolate (wet process) [42]. “Chickpea” refers to 2 cultivars [43]. For faba beans, “Tannin” corresponds to a group of low-tannin cultivars and a group of high-tannin cultivars [37], and “Storage” corresponds to high-tannin cultivars that were stored under 3 different conditions (ambient, positive, and negative temperatures) for 60 days and a control (sample stored for 0 days) [45]. No acid was detected in black beans, pinto beans, red kidney beans, whole peas, and “location” faba beans (see Table 2 for more details).