Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada.

Affiliation

Lipid Chemistry Group, Department of Agricultural, Food and Nutrition Sciences, University of Alberta, Edmonton, Alberta, Canada. Electronic address: [Email]

Abstract

The volatile flavour profiles of Canadian-grown faba beans (Vicia faba var. minor) were evaluated by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Two low- and high-tannin varieties were chosen, each in the form of dehulled and whole seed flours (DLT, DHT, WLT, and WHT, respectively). Pre-incubation time, fibre-extraction time, extraction temperature, and sample amount were evaluated during method optimization. The volatiles identified were classified into nine groups: aromatic hydrocarbons, aldehydes, alkanes, alkenes, alcohols, ketones, organic acids, esters, and others. Significant differences between dehulled and whole samples were found. Volatiles derived from amino acids were consistently observed in the volatile profile of all types. Despite the low lipid content of faba bean, significant amounts of volatiles normally associated with unsaturated fatty acids were present. HS-SPME/GC-MS proved to be a rapid, effective, and reproducible method (typical RSD < 5%) suitable for routine evaluation of faba bean volatile flavours.

Keywords

GC-MS,HS-SPME,Off-flavours,Pulse flour,Volatiles,

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