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Volatile profiles of commercial vetch prepared via different processing methods

Riley, Samuel; Lale, Aneesh; Nguyen, Vy; Xi, Hangwei; Wilkinson, Kerry; Searle, Iain R.; Fisk, Ian

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Authors

Samuel Riley

Aneesh Lale

Vy Nguyen

Hangwei Xi

Kerry Wilkinson

Iain R. Searle



Abstract

Vicia sativa (Common Vetch) is currently an underutilised leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatography-mass spectrometry (SPME GC–MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation. 2-pentyl furan, benzyl alcohol, benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Analysis of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of commercial varieties. Both natto and tempeh fermentation produced significant quantities of alcohols, esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.

Citation

Riley, S., Lale, A., Nguyen, V., Xi, H., Wilkinson, K., Searle, I. R., & Fisk, I. (2022). Volatile profiles of commercial vetch prepared via different processing methods. Food Chemistry, 395, Article 133569. https://doi.org/10.1016/j.foodchem.2022.133569

Journal Article Type Article
Acceptance Date Jun 22, 2022
Online Publication Date Jun 26, 2022
Publication Date Nov 30, 2022
Deposit Date Jul 12, 2022
Publicly Available Date Jun 27, 2023
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier BV
Peer Reviewed Peer Reviewed
Volume 395
Article Number 133569
DOI https://doi.org/10.1016/j.foodchem.2022.133569
Keywords General Medicine; Food Science; Analytical Chemistry
Public URL https://nottingham-repository.worktribe.com/output/8949542
Publisher URL https://www.sciencedirect.com/science/article/pii/S030881462201531X?via%3Dihub

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