Article Dans Une Revue Food Research International Année : 2022

Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

Siddharth Sharan
  • Fonction : Auteur
Gabriela Zanghelini
  • Fonction : Auteur
Nicolas Descharles
  • Fonction : Auteur
Jens Zotzel
  • Fonction : Auteur
Daniel Bonerz
  • Fonction : Auteur
Julian Aschoff
  • Fonction : Auteur
Anne Saint-Eve

Résumé

Application of plant-based sources for food, e.g. fava bean, is challenged by consumer acceptance. This study attempts to understand how ingredient processing and application conditions drive fava bean flavor. An approach to evaluate odor perception along with the analysis of headspace volatile compounds detected during ingredient utilization was used. Precisely, a protein-rich ingredient, i.e. air classified fava bean concentrate, selected for its high industrial potential, was modified by pH (2, 4, 6.4 and 11), temperature (55, 75 and 95 °C) and treatment duration (30 and 360 min). The experimental design produced 36 different modified ingredients, which were further subjected to two distinct models of beverage application (pH 4 and 7). Results showed that the "green" perception detected in the initial concentrate evolved more into "cooked" perception with ingredient processing. Application conditions drove aroma changes, ranging from a "sweet" to "rancid" perception when changed from neutral to acidic pH. Aldehydes were generated in many ingredients, as well as furanoids at pH 2, terpenoids at pH 4, alcohols at pH 6.4 and ketones at pH 11. Lipid oxidation was hypothesized as the major contributor to the aroma composition in the ingredient suspensions. Reactions involving protein, sugar and carotenoid degradation, including Maillard reaction and caramelization, also played a role in the flavor generation. Different suspension matrices at different pH during ingredient application might have influenced the release of pHdependent volatiles. This data allows to better link the role of process conditions in the generation and release of hypothesized odor-active molecules associated with different odor sensory notes. Thus, various flavor profiles can be driven by process conditions for fava bean concentratesmaking it promising for several food applications.

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hal-04157685 , version 1 (10-07-2023)

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Siddharth Sharan, Gabriela Zanghelini, Aurélia Pernin, Nicolas Descharles, Jens Zotzel, et al.. Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry. Food Research International, 2022, 159, ⟨10.1016/j.foodres.2022.111582⟩. ⟨hal-04157685⟩
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