Table 13.

Lactones in pulses (expressed as percentages).

Lactones	CAS	Origin (s)	Pea		Chickpea	Faba Bean
			Dehulled	Proteins		Tannin	Storage
γ-Butyrolactone	96-48-0				0.00–0.85	0.32–0.63	0.22–1.08
3-Methylbutyrolactone	1676-49-8		0.45
4-Methyl-4-vinylbutyrolactone	1073-11-6					0.08–0.09
Pentolactone	599-04-2				2.20–2.30
γ-Pentalactone	108-29-2		1.01
δ-Caprolactone	823-22-3	N 2				0.24–0.26	0.00–0.82
γ-Caprolactone	695-06-7	N 2	10.11	0.00–Coelution		0.34–0.36	0.00–1.07
γ-Methyl-γ-caprolactone	2865-82-9		1.16	0.00–1.63
4-Hydroxy-2-hexenoic acid lactone	2407-43-4			0.00–0.17
γ-Octalactone	104-50-7	FFA 1	Trace	0.00-Trace
γ-Nonalactone	104-61-0	FFA 1	1.31	0.00–0.33
4-Hydroxy-2-noneic acid lactone	21963-26-8	FFA 1	0.72	0.00–1.04
δ-Undecalactone	710-04-3	N 2			0.00–0.47	0.19–0.20
Total			14.76	0.00–3.18	2.30–3.52	1.21–1.50	0.22–2.47

¹ [42]; ² [37]. FFA, free fatty acids; N, naturally present (not considered as a contaminant). 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) during 60 days and a control (sample stored for 0 days) [45]. No lactone was detected in black beans, pinto beans, dark red kidney beans, whole peas, and “location” faba beans (see Table 2 for more details).