Flavor aspects of pulse ingredients

Cereal Chemistry

Volumn 94, Issue 1, 2017, Pages 58-65

  Roland, Wibke S U ^a   Pouvreau, Laurice ^a   Curran, Julianne ^b   Van De Velde, Fred ^a   De Kok, Peter M T ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

^b Pulse Canada   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

KETONES; METABOLITES; SULFUR COMPOUNDS;

FABACEAE; FOOD APPLICATIONS; OFF-FLAVOURS; PHENOLIC COMPOUNDS; PROTEIN LEVEL; PYRAZINES; SYSTEMATIC STUDY;

FLAVOR COMPOUNDS;

EID: 85014119292     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-06-16-0161-FI     Document Type: Review

References (90)

1. Amoore, J. E., Forrester, L. J., and Buttery, R. G. 1975. Specific anosmia to 1-pyrroline: The spermous primary odor. J. Chem. Ecol. 1:299-310.
2. Attia, R. S., Aman, M. E., El-Tabey Shehata, A. M., and Hamza, M. A. 1996. Effect of ripening stage and technological treatments on the lipid composition, lipase and lipoxygenase activities of chickpea (Cicer arietinum L.). Food Chem. 56:123-129.
3. Azarnia, S., Boye, J. I.,Warkentin, T., and Malcolmson, L. 2011. Changes in volatile flavor compounds in field pea cultivars as affected by storage conditions. Int. J. Food Sci. Technol. 46:2408-2419.
4. Bader, S., Czerny, M., Eisner, P., and Buettner, A. 2009. Characterisation of odor-active compounds in lupin flour. J. Sci. Food Agric. 89:2421-2427.
5. Ballance, P. M. 1961. Production of volatile compounds related to the flavour of foods from the Strecker degradation of DL-methionine. J. Sci. Food Agric. 12:532-536.
6. Baysal, T., and Demirdöven, A. 2007. Lipoxygenase in fruits and vegetables: A review. Enzyme Microb. Technol. 40:491-496.
7. Belitz, H.-D., Grosch, W., and Schieberle, P. 2001. Lipids. Pages 157-244 in: Food Chemistry, 3rd Ed. Springer: Berlin, Germany.
8. Bellaio, S., Kappeler, S. R., Zamprogna Rosenfeld, E., and Jacobs, M. 2013. Partially germinated ingredients for naturally healthy and tasty products. Cereal Foods World 58:55-59.
9. Bhatty, R. S. 1988. Composition and quality of lentil (Lens culinaris Medik): A review. Can. Inst. Food Sci. Technol. J. 21:144-160.
10. Bishnoi, S., and Khetarpaul, N. 1994. Saponin content and trypsin inhibitor of pea cultivars: Effect of domestic processing and cooking methods. J. Food Sci. Technol. 31:73-76.
11. Blaicher, F. M., Nolte, R., and Mukherjee, K. D. 1981. Lupin protein concentrates by extraction with aqueous alcohols. J. Am. Oil Chem. Soc. 58:A761-A765.
12. Boyington, J. C., Gaffney, B. J., and Amzel, L. M. 1993. Structure of soybean lipoxygenase-1. Biochem. Soc. Trans. 21:744-748.
13. Bufe, B., Hofmann, T., Krautwurst, D., Raguse, J. D., and Meyerhof, W. 2002. The human TAS2R16 receptor mediates bitter taste in response to beta-glucopyranosides. Nat. Genet. 32:397-401.
14. Buttery, R. G., Guadagni, D. G., and Ling, L. C. 1976. Geosmin, a musty off-flavor of dry beans. J. Agric. Food Chem. 24:419-420.
15. Buttery, R. G., Orts, W. J., Takeoka, G. R., and Nam, Y. 1999. Volatile flavor components of rice cakes. J. Agric. Food Chem. 47:4353-4356.
16. Buttery, R. G., Seifert, R. M., and Ling, L. C. 1975. Characterization of some volatile constituents of dry red beans. J. Agric. Food Chem. 23: 516-519.
17. Buttery, R. G., Turnbaugh, J. G., and Ling, L. C. 1988. Contribution of volatiles to rice aroma. J. Agric. Food Chem. 36:1006-1009.
18. Chandrashekar, J., Hoon, M. A., Ryba, N. J. P., and Zuker, C. S. 2006. The receptors and cells for mammalian taste. Nature 444:288-294.
19. Chango, A., Villaume, C., Bau, H. M., Nicolas, J. P., and Méjean, L. 1995. Fractionation by thermal coagulation of lupin proteins: Physicochemical characteristics. Food Res. Int. 28:91-99.
20. Chiofalo, B., Lo Presti, V., Chiofalo, V., and Gresta, F. 2012. The productive traits, fatty acid profile and nutritional indices of three lupin (Lupinus spp.) species cultivated in a Mediterranean environment for the livestock. Anim. Feed Sci. Technol. 171:230-239.
21. Cristian, J.-M., Rosalva, M.-E., Anaberta, C. M., Mercedes, M., Mercedes, M. P., and Gloria, D.-O. 2010. Effect of aqueous, acid and alkaline thermal treatments on antinutritional factors content and protein quality in Lupinus campestris seed flour. J. Agric. Food Chem. 58:1741-1745.
22. Czerny, M., Christlbauer, M., Christlbauer, M., Fischer, A., Granvogl, M., Hammer, M., Hartl, C., Hernandez, N. M., and Schieberle, P. 2008. Reinvestigation on odor thresholds of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions. Eur. Food Res. Technol. 228:265-273.
23. Daveby, Y. D., Aman, P., Betz, J. M., and Musser, S. M. 1998. Effect of storage and extraction on ratio of soyasaponin I to 2,3-dihydro-2,5- dihydroxy-6-methyl-4-pyrone-conjugated soyasaponin I in dehulled peas (Pisum sativum L). J. Sci. Food Agric. 78:141-146.
24. Daveby, Y. D., Aman, P., Betz, J. M., Musser, S. M., and Obermeyer, W. R. 1997. The variation in content and changes during development of soyasaponin I in dehulled Swedish peas (Pisum sativum L). J. Sci. Food Agric. 73:391-395.
25. Derbyshire, E., Wright, D. J., and Boulter, D. 1976. Legumin and vicilin, storage proteins of legume seeds. Phytochemistry 15:3-24.
26. Dörnenburg, H., and Davies, C. 1999. The relationship between lipid oxidation and antioxidant content in postharvest vegetables. Food Rev. Int. 15:435-453.
27. Drewnowski, A., and Gomez-Carneros, C. 2000. Bitter taste, phytonutrients, and the consumer: A review. Am. J. Clin. Nutr. 72:1424-1435.
28. Fernandez, N. M., Aranda, P., Lopez-Jurado, M., Urbano, G., Estrella, I., Sotomayor, C., Diaz, C., Prodanov, M., Frias, J., and Vidal-Valverde, C. 1993. Effect of processing on some antinutritive factors of faba beans: Influence on protein digestibility and food intake in rats. Pages 467-471 in: Recent Advances of Research in Antinutritional Factors in Legume Seeds. Wageningen: Wageningen, the Netherlands.
29. Fischer, N., and Widder, S. 1997. How proteins influence food flavor. Food Technol. 51: 68-70.
30. Gibbins, H. L., and Carpenter, G. H. 2013. Alternative mechanisms of astringency-What is the role of saliva? J. Texture Stud. 44:364-375.
31. Grosch, W. 2001. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem. Senses 26:533-545.
32. Heng, L. 2005. Flavor Aspects of Pea and Its Protein Preparations in Relation to Novel Protein Foods. Ph.D. thesis. Wageningen University: Wageningen, the Netherlands.
33. Heng, L., van Koningsveld, G. A., Gruppen, H., van Boekel, M. J. A. S., Vincken, J.-P., Roozen, J. P., and Voragen, A. G. J. 2004. Protein-flavor interactions in relation to development of novel protein foods. Trends Food Sci. Technol. 15:217-224.
34. Heng, L., Vincken, J.-P., van Koningsveld, G. A., Legger, L., Roozen, J. P., Gruppen, H., van Boekel, M. A. J. S., and Voragen, A. G. J. 2006. Bitterness of saponins and their contents in peas. J. Sci. Food Agric. 86:1225-1231.
35. Hufnagel, J.-C., and Hofmann, T. 2008. Quantitative reconstruction of the nonvolatile sensometabolome of a red wine. J. Agric. Food Chem. 56: 9190-9199.
36. Jakobsen, H. B., Hansen, M., Christensen, M. R., Brockhoff, P. B., and Olsen, C. E. 1998. Aroma volatiles of blanched green peas (Pisum sativum L.). J. Agric. Food Chem. 46:3727-3734.
37. Kaneko, S., Kumazawa, K., and Nishimura, O. 2011. Studies on the key aroma compounds in soy milk made from three different soybean cultivars. J. Agric. Food Chem. 59:12204-12209.
38. Kitagawa, I. 2002. Licorice root: A natural sweetener and an important ingredient in Chinese medicine. Pure Appl. Chem. 74:1189-1198.
39. Kudou, S., Fleury, Y.,Welti, D., Magnolato, D., Kitamura, K., and Okubo, K. 1991. Malonyl isoflavone glycosides in soybean seeds (Glycine max MERRILL). Agric. Biol. Chem. 55:2227-2233.
40. Lee, F. A., and Wagenknecht, A. C. 1958. Enzyme action and off-flavor in frozen peas. II. The use of enzymes prepared from garden peas. Food Res. 23:584-590.
41. Lesschaeve, I., and Noble, A. C. 2005. Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences. Am. J. Clin. Nutr. 81:330S-335S.
42. Lovegren, N. V., Fischer, G. S., Legendre, M. G., and Schuller, W. H. 1979. Volatile constituents of dried legumes. J. Agric. Food Chem. 27: 851-853.
43. Maccarrone, M., Vanaarle, P. G. M., Veldink, G. A., and Vliegenthart, J. F. G. 1994. In vitro oxygenation of soybean biomembranes by lipoxygenase-2. Biochim. Biophys. Acta 1190:164-169.
44. MacLeod, G., Ames, J., and Betz, N. L. 1988. Soy flavor and its improvement. Crit. Rev. Food Sci. Nutr. 27:219-400.
45. Makower, R. U., and Ward, A. C. 1950. Role of bruising and delay in the development of off-odors in peas. Food Technol. 4:46-49.
46. Malcolmson, L., Frohlich, P., Boux, G., Bellido, A.-S., Boye, J., and Warkentin, T. D. 2014. Aroma and flavor properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419-1426.
47. Milo, C., and Grosch, W. 1996. Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material. J. Agric. Food Chem. 44:2366-2371.
48. Murray, K. E., Shipton, J., and Whitfield, F. B. 1970. 2-Methoxypyrazines and the flavor of green peas (Pisum sativum). Chem. Ind. 27: 897-898.
49. Murray, K. E., Shipton, J., Whitfield, F. B., and Last, J. H. 1976. The volatiles of off-flavored unblanched green peas (Pisum sativum). J. Sci. Food Agric. 27:1093-1107.
50. Murray, K. E., and Whitfield, F. B. 1975. The occurrence of 3-alkyl-2- methoxypyrazines in raw vegetables. J. Sci. Food Agric. 26:973-986.
51. Ng, P. K. W., Hoehn, E., and Bushuk, W. 1989. Binding of vanillin of faba bean proteins. J. Food Sci. 54:324-325.
52. Okubo, K., Iijima, M., Kobayashi, Y., Yoshokoshi, M., Uchida, T., and Kudou, S. 1992. Components responsible for the undesirable taste of soybean seeds. Biosci. Biotechnol. Biochem. 56:99-103.
53. Oomah, B. D., Liang, L. S. Y., and Balasubramanian, P. 2007. Volatile compounds of dry beans (Phaseolus vulgaris L.). Plant Foods Hum. Nutr. 62:177-183.
54. Oomah, B. D., Luc, G., Leprelle, C., Drover, J. C. G., Harrison, J. E., and Olson, M. 2011. Phenolics, phytic acid, and phytase in Canadiangrown low-tannin faba bean (Vicia faba L.) genotypes. J. Agric. Food Chem. 59:3763-3771.
55. Oomah, B. D., Razafindrainibe, M., and Drover, J. C. G. 2014. Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes. J. Sci. Food Agric. 94:473-481.
56. Owusu-Ansah, Y. J., and McCurdy, S. M. 1991. Pea proteins: A review of chemistry, technology of production, and utilization. Food Rev. Int. 7: 103-134.
57. Pattee, H. E., Salunkhe, D. K., Sathe, S. K., Reddy, N. R., and Ory, R. L. 1983. Legume lipids. Crit. Rev. Food Sci. Nutr. 17:97-139.
58. Peleg, H., Gacon, K., Schlich, P., and Noble, A. C. 1999. Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. J. Sci. Food Agric. 79:1123-1128.
59. Plug, H., and Haring, P. 1993. The role of ingredient-flavor interactions in the development of fat-free foods. Trends Food Sci. Technol. 4:150-152.
60. Potter, S. M., Jimenez-Flores, R., Pollack, J., Lone, T. A., and Berber-Jimenez, M. D. 1993. Protein-saponin interaction and its influence on blood lipids. J. Agric. Food Chem. 41:1287-1291.
61. Price, K. R., Griffiths, N. M., Curl, C. L., and Fenwick, G. R. 1985. Undesirable sensory properties of the dried pea (Pisum sativum): The role of saponins. Food Chem. 17:105-115.
62. Rackis, J. J., Sessa, D. J., and Honig, D. H. 1979. Flavor problems of vegetable food proteins. J. Am. Oil Chem. Soc. 56:262-271.
63. Ralls, J. W., McFadden, W. H., Seifert, R. M., Black, D. R., and Kilpatrick, P. W. 1965. Volatiles from a commercial pea blancher: Mass spectral identifications. J. Food Sci. 30:228-232.
64. Roland, W. S. U., van Buren, L., Gruppen, H., Driesse, M., Gouka, R. J., Smit, G., and Vincken, J.-P. 2013. Bitter taste receptor activation by flavonoids and isoflavonoids: Modeled structural requirements for activation of hTAS2R14 and hTAS2R39. J. Agric. Food Chem. 61: 10454-10466.
65. Roland, W. S. U., Vincken, J.-P., Gouka, R. J., van Buren, L., Gruppen, H., and Smit, G. 2011. Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39. J. Agric. Food Chem. 59:11764-11771.
66. Roozen, J. P., and Pilnik, W. 1979. Enzymatic protein hydrolysis in a membrane reactor related to taste properties. Enzyme Microb. Technol. 1:122-124.
67. Rubino, M. I., Arntfield, S. D., and Charlton, J. L. 1996. Evaluation of alkaline conversion of sinapic acid to thomasidioic acid. J. Agric. Food Chem. 44:1399-1402.
68. Ruiz, R. G., Price, K. R., Arthur, A. E., Rose, M. E., Rhodes, M. J. C., and Fenwick, R. G. 1996a. Effect of soaking and cooking on the saponin content and composition of chickpeas (Cicer arietinum) and lentils (Lens culinaris). J. Agric. Food Chem. 44:1526-1530.
69. Ruiz, R. G., Price, K. R., Rose, M., Rhodes, M., and Fenwick, R. 1996b. A preliminary study on the effect of germination on saponin content and composition of lentils and chickpeas. Z. Lebensm.-Unters. -Forsch. A 203:366-369.
70. Sánchez-Vioque, R., Clemente, A., Vioque, J., Bautista, J., and Millán, F. 1998. Polar lipids of defatted chickpea (Cicer arietinum L.) flour and protein isolates. Food Chem. 63:357-361.
71. Santana, F. C., and Empis, J. 2001. Bacterial removal of quinolizidine alkaloids from Lupinus albus flours. Eur. Food Res. Technol. 212:217-224.
72. Scharbert, S., and Hofmann, T. 2005. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. J. Agric. Food Chem. 53:5377-5384.
73. Schindler, S., Wittig, M., Zelena, K., Krings, U., Bez, J., Eisner, P., and Berger, R. G. 2011. Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). Food Chem. 128:330-337.
74. Schindler, S., Zelena, K., Krings, U., Bez, J., Eisner, P., and Berger, R. G. 2012. Improvement of the aroma of pea (Pisum sativum) protein extracts by lactic acid fermentation. Food Biotechnol. 26:58-74.
75. Schultz, M., Hoppe, K., and Schmandke, H. 1988. Off-flavor reduction in Vicia faba protein isolate. Food Chem. 30:129-135.
76. Sessa, D. J., and Rackis, J. J. 1977. Lipid-derived flavors of legume protein products. J. Am. Oil Chem. Soc. 54:468-473.
77. Sessa, D. J., Warner, K., and Honig, D. H. 1974. Soybean phosphatidylcholine develops bitter taste on autoxidation. J. Food Sci. 39:69-72.
78. Simons, R. 2011. Prenylated Isoflavonoids from Soya and Licorice: Analysis, Induction and In Vitro Estrogenicity. Ph.D. thesis. Wageningen University: Wageningen, the Netherlands.
79. Song, D., Chang, S. K. C., and Ibrahim, S. A. 2009. Descriptive sensory characteristics of no-flatulence pinto bean. J. Food Qual. 32:775-792.
80. Soto-Vaca, A., Gutierrez, A., Losso, J. N., Xu, Z., and Finley, J. W. 2012. Evolution of phenolic compounds from color and flavor problems to health benefits. J. Agric. Food Chem. 60:6658-6677.
81. Stephany, M., Bader-Mittermaier, S., Schweiggert-Weisz, U., and Carle, R. 2015. Lipoxygenase activity in different species of sweet lupin (Lupinus L.) seeds and flakes. Food Chem. 174:400-406.
82. Troszyńska, A., Amarowicz, R., Lamparski, G., Wołejszo, A., and Baryłko-Pikielna, N. 2006. Investigation of astringency of extracts obtained from selected tannins-rich legume seeds. Food Qual. Prefer. 17:31-35.
83. Troszyńska, A., Estrella, I., Lamparski, G., Hernández, T., Amarowicz, R., and Pegg, R. B. 2011. Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents. Food Res. Int. 44:3195-3201.
84. Tsopmo, A., and Muir, A. D. 2010. Chemical profiling of lentil (Lens culinaris Medik.) cultivars and isolation of compounds. J. Agric. Food Chem. 58:8715-8721.
85. USDA. 2008. Database for the isoflavone content of selected foods. www.ars.usda.gov/ARSUserFiles/80400525/Data/isoflav/Isoflav-R2.pdf
86. Vidal-Valverde, C., Frias, J., Estrella, I., Gorospe, M. J., Ruiz, R., and Bacon, J. 1994. Effect of processing on some antinutritional factors of lentils. J. Agric. Food Chem. 42:2291-2295.
87. Wang, H.-J., and Murphy, P. A. 1994. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year, and location. J. Agric. Food Chem. 42:1674-1677.
88. Wilkens, W. F., and Lin, F. M. 1970. Gas chromatographic and mass spectral analyses of soybean milk volatiles. J. Agric. Food Chem. 18: 333-336.
89. Xu, B. J., and Chang, S. K. C. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci. 72:S159-S166.
90. Yáñez, E., Lobos, P., Díaz, G., and Ballester, D. 1986. Effect of roasting on the chemical composition and protein quality of lupin seeds (Lupinus albus cv Multolupa). J. Food Sci. 51:1235-1238.