Table 1.
Odour contribution of volatile components (ROAV) of faba bean flour under different temperature conditions over storage time.
| FG |
Room temperature |
Refrigerated |
Frozen |
|||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Volatile compound/day | 0 | 7 | 14 | 28 | 60 | 7 | 14 | 28 | 60 | 7 | 14 | 28 | 60 | TOVa | Key odorantb | |
| UFA | Hexanal* | 6.93 | 2.78 | 3.01 | 12.26 | 17.80 | 22.91 | 11.00 | 7.40 | 6.05 | 11.07 | 8.09 | 9.72 | 3.61 | 0.20 | Fat, grass, tallow |
| Heptanal | 0.71 | 0.45 | 0.64 | 1.47 | 1.49 | 2.62 | 2.23 | 1.59 | 1.25 | nd | nd | nd | nd | 0.18 | Fat, citrus, rancid | |
| Octanal* | 4.30 | 5.05 | 14.01 | 48.14 | 31.77 | 23.35 | 32.59 | 13.76 | 21.12 | 9.65 | 8.96 | 13.34 | 9.36 | 0.01 | Fat, soap, lemon, green | |
| Nonanal* | 34.89 | 24.59 | 27.92 | 100 | 100 | 98.22 | 98.66 | 100 | 100 | 55.84 | 47.99 | 90.92 | 58.33 | 0.05 | Fat, citrus, green | |
| Decanal* | 4.82 | 8.03 | 13.12 | 37.20 | 22.37 | 19.87 | 25.15 | 30.51 | 31.87 | 7.27 | 8.30 | 14.58 | 16.18 | 0.04 | Soap, orange peel, tallow | |
| (E)-2-Octenal | 0.24 | 0.09 | 0.08 | 0.19 | 0.12 | 0.49 | 0.87 | 0.18 | 0.12 | 0.24 | 0.23 | 0.41 | 0.25 | 0.52 | Green, nut, fat | |
| (E)-2-Nonenal* | 4.53 | 4.46 | 4.16 | 19.56 | 22.78 | 21.27 | 12.85 | 9.70 | 6.82 | 6.91 | 5.92 | 8.46 | 6.97 | 0.02 | Cucumber, fat, green | |
| 1-Pentanol | 0.14 | 0.05 | 0.04 | 0.04 | 0.02 | 0.33 | 0.15 | 0.10 | 0.04 | 0.20 | 0.13 | 0.19 | 0.08 | 5.55 | Balsamic | |
| 1-Hexanol* | 6.67 | 0.33 | 0.18 | 0.15 | 0.02 | 1.91 | 0.94 | 0.67 | 0.24 | 1.15 | 0.99 | 1.36 | 0.48 | 2.39 | Resin, flower, green | |
| 1-Octanol | 0.40 | 0.07 | 0.13 | 0.13 | 0.05 | 0.69 | 0.54 | 0.42 | 0.28 | 0.49 | 0.46 | 0.76 | 0.42 | 0.94 | Chemical, metal, burnt | |
| 1-Nonanol | 0.48 | 0.24 | 0.17 | 0.24 | 0.13 | 1.65 | 1.07 | 1.00 | 0.61 | 0.71 | 0.61 | 1.18 | 1.09 | 0.90 | Fat, green | |
| 1-Octen-3-ol* | 4.37 | 1.72 | 0.45 | 0.50 | 0.22 | 9.71 | 4.98 | 3.79 | 1.90 | 7.63 | 5.72 | 6.67 | 0.90 | 0.19 | Mushroom | |
| 2-Heptanone | 0.17 | 0.08 | 0.08 | 0.09 | 0.05 | 0.44 | 0.18 | 0.16 | 0.15 | 0.31 | 0.26 | 0.20 | 0.18 | 0.75 | Soap | |
| Octanoic acid* | 11.07 | 5.90 | 18.70 | 3.24 | nd | 18.53 | 61.38 | nd | nd | 10.59 | 27.25 | nd | nd | 0.01 | Sweat, cheese | |
| Nonanoic acid | 0.73 | 0.25 | 1.56 | 1.48 | 0.12 | 1.80 | 4.88 | 0.97 | 0.75 | 0.73 | 2.62 | 0.79 | nd | 0.25 | Fat, green | |
| 2-Pentyl furan | 0.22 | 0.05 | 0.03 | 0.06 | 0.03 | 0.32 | 0.20 | 0.14 | 0.06 | 0.39 | 0.30 | 0.42 | 0.20 | 3.36 | Green bean, butter | |
| AA | 3-Methylbutanal* | 2.49 | 1.58 | 1.39 | 1.78 | 0.85 | 9.29 | 3.80 | 2.62 | 1.48 | 6.89 | 3.56 | 4.54 | 2.01 | 0.10 | Malt |
| Benzaldehyde | 0.19 | 0.13 | 0.13 | 0.11 | 0.04 | 0.17 | 0.12 | 0.09 | 0.06 | 0.26 | 0.21 | 0.16 | 0.18 | 2.31 | Almond, burnt sugar | |
| Phenyl acetaldehyde* | 1.50 | 1.30 | 1.11 | 1.22 | 0.29 | 4.19 | 2.86 | 1.93 | 1.01 | 2.39 | 2.20 | 2.44 | 0.96 | 0.12 | Hawthorne, honey, sweet | |
| 3-Methyl-1-butanol | 0.97 | 0.66 | 0.47 | 0.29 | 0.01 | 2.66 | 1.29 | 0.78 | 0.31 | 1.76 | 1.27 | 1.53 | 0.57 | 1.69 | Malt, burnt, whiskey | |
| Phenyl ethyl alcohol* | 6.06 | 4.19 | 3.56 | 3.01 | 0.38 | nd | nd | nd | nd | nd | nd | nd | nd | 0.07 | Honey, spice, rose, lilac | |
| Acetic acid* | 2.42 | 1.30 | 1.31 | 2.30 | 0.17 | 5.94 | 2.60 | 1.83 | 0.77 | 3.49 | 2.35 | 3.35 | 1.10 | 0.41 | Sour | |
| 3-Methylbutyric acid* | 100 | 100 | 100 | 87.33 | 6.87 | 100 | 100 | 48.20 | 58.92 | 100 | 100 | 100 | 100 | 0.05 | Sweat, acid, rancid | |
| Methyl 3-methylbutyrate | 0.46 | 0.17 | 0.05 | nd | nd | 0.82 | 0.33 | 0.17 | 0.05 | 0.47 | 0.32 | 0.37 | 0.13 | 2.32 | Apple | |
| OTH | β-Linalool* | 6.34 | 4.66 | 2.28 | 1.53 | 0.24 | 13.87 | 7.95 | 4.49 | 1.91 | 8.81 | 7.73 | 9.49 | 3.62 | 0.06 | Flower, lavender |
| 6-Methyl-5-hepten-2-one | 0.19 | 0.11 | 0.10 | 0.26 | 0.15 | nd | nd | nd | nd | nd | nd | nd | nd | 1.22 | Citrus, mushroom, pepper | |
Asterisks refer to key volatile compounds (ROAV ≥ 1) in fresh ground (FG) flour. aThreshold odour values in ppb (Van Gemert, 2011). bKey odorants were retrieved from Flavournet (Acree and Arn, 2004). nd, non-detectable. Only flavour components with ROAV ≥ 0.1 in FG flour samples are presented. Volatiles are separated according to their origin, either unsaturated fatty acids (UFA), amino acids (AA), or others (OTH).