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

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
• 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