Table 12.

Furans in pulses (expressed as percentages).

Furans	CAS	Origin (s)	Black Bean	Pinto Bean	Dark Red Kidney Bean	Pea			Faba Bean
						Whole	Dehulled	Proteins	Tannin	Location	Storage
2-Methylfuran	534-22-5	FFA 3				0.00–1.80
2-Ethylfuran	3208-16-0	FFA 1,5	0.00–0.64	0.62–0.74	0.00–0.58	0.00–3.90				0.29–0.29
2-Acetylfuran	1192-62-7						Coelution	0.00–Trace
2-Propylfuran	4229-91-8		0.53–0.71	0.49–0.61	0.75–0.85
2-Propionylfuran	3194-15-8		0.44–0.66	0.00–0.78	0.53–0.69
2-Pentylfuran	3777-69-3	FFA 2,3,4,5						0.00–0.91	0.60–0.78	1.72–1.91	0.61–1.43
Total			1.37–1.64	1.23–2.02	1.43–1.97	0.00–5.70		0.00–0.91	0.60–0.78	2.02–2.21	0.61–1.43

¹ [41]; ² [44]; ³ [45]; ⁴ [35]; ⁵ [14]. FFA, free fatty acids. The value “min–max” corresponds to the minimum and maximum percentages for each volatile compound identified. “Black bean” refers to the 3 cultivars studied, and “Pinto bean” and “Dark red kidney bean” correspond to 2 cultivars for each [40]. For peas, “Whole” corresponds to 3 different harvest years of the cultivar Eclipse (2005, 2006, and 2007) [11], “Dehulled” corresponds to dehulled pea flour [42], and “Protein” refers to protein concentrate (dry process) [44] and protein isolate (wet process) [42]. For faba beans, “Tannin” corresponds to a group of low-tannin cultivars and a group of high-tannin cultivars [37], “Location” corresponds to different low-tannin cultivars that were harvested at 2 different locations in Canada [41], 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 furan was detected in chickpeas (see Table 2 for more details).