Volatile profiles of commercial vetch prepared via different processing methods.
Volatile profiles of commercial vetch prepared via different processing methods.
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通过不同加工方法制备的商用野豌豆的挥发性成分。
DOI：
10.1016/j.foodchem.2022.133569
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发表时间：
2022
期刊：
影响因子：
8.8
通讯作者：
Riley S
中科院分区：
文献类型：
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作者：
Riley S
箭舌豌豆（Vicia sativa）是一种蛋白质含量高、抗旱性上级的豆科作物，但目前尚未得到充分利用。本研究旨在了解加工后野豌豆风味发展的机制，以促进其作为未来膳食蛋白质来源的吸收。采用固相微萃取-气相色谱-质谱联用技术（SPME GC-MS），对经脱皮、浸泡、发芽、微波、发酵等处理的野豌豆样品进行分析，共鉴定出95种挥发性成分，其中2-戊基呋喃、苯甲醇、苯甲醛、1-辛烯-3-醇和1-己醇为野豌豆的特征香气成分。sativa的分析。sativalandrace表现出显着的种内变化的挥发物丰度，三倍的商业品种。纳豆和丹贝发酵都产生大量的醇、酯和羧酸，特别是纳豆产生大量的吡嗪。丹贝发酵后1-辛烯-3-醇的浓度显著降低，表明其有可能减少V内记录的产生异味的挥发物。sativa.
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 ofV. sativa.Analysis of aV. sativalandrace 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 withinV. sativa.