Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 94, Issue 3, Pages 473-481Publisher
WILEY-BLACKWELL
DOI: 10.1002/jsfa.6272
Keywords
faba beans; Vicia faba L; genotypes; zero-tannin; headspace solid-phase microextraction; GC-MS; volatiles; principal component analysis
Funding
- Universite de la Reunion, Ecole Superieure d'Ingenieurs en Developpement Agroalimentaire Integre (ESIDAI), Ile de la Reunion, France
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BACKGROUNDAs flavor is a prerequisite for palatability of new crop varieties, 13 Canadian-grown, low-tannin faba bean genotypes were evaluated for volatile components isolated with headspace solid-phase microextraction, and analyzed with gas chromatography-mass spectrometry. RESULTSA total of 45 volatiles consisting of aldehydes, aromatic hydrocarbons, alcohols, ketones and alkanes represented on average 57, 15, 14, 5 and 4.5% of the total peak area, respectively. Total extractable volatiles were highly location dependent, whereas 10 headspace volatiles (1-pentanol, 1-hexanol, pentanal, (E)-2-heptenal, 2-ethylfuran, 2-pentylfuran, acetone, 2-butanone, 2-heptanone and 3-octen-2-one) were genotype specific and/or regulated by environmental conditions. Multivariate data analysis performed on the functional group of the volatiles using principal component analysis and cluster analysis demonstrates that the total extractable volatiles were the major factor segregating faba bean genotypes. CONCLUSIONThe solid-phase microextraction technique proved to be a rapid and effective method for routine evaluation of faba bean volatile profile that may be applicable in a screening/plant breeding program. (c) 2013 Society of Chemical Industry
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