Evaluation of germination effect on volatile compounds of different faba bean cultivars using HS-SPME/GC-MS

The effect of germination on flavor attributes of six Vicia faba L. cultivars (Najeh, Saber, Chourouk, Local, Bachar and Badii) was assessed using HS-SPME/GC-MS technique. Of all aroma compounds identified, 37 were emitted by unsprouted (19) and sprouted (28) seeds. However, 32 active odors were characterized in the flours obtained from unsprouted (18) and sprouted (28) grains. The total identification percentages of the volatiles ranged from 94.2 % to 99.9 %. The volatiles were classified into five chemical classes i.e., monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), apocamtenes (AP), and non-terpene derivatives (NTD). Germination induced the formation of OM, increased NTD, and decreased MH in sprouted seeds, with the sole exception of the Najeh cultivar. In flours, the most representative chemical classes was NTD followed by MH, again with the exception of the for Najeh cultivar, which emitted much more STH. In addition, an increase in beany flavors in sprouted faba beans has been noted. The milling reduced the percentage of nonanal, considered one of the beany flavors of faba beans. However, when the germinated seeds were minced, a new beany flavor constituent appeared, 2-pentyl furan.

Automated summary

This study assessed the effect of germination on the flavor attributes of six Vicia faba L. cultivars using the HS-SPME/GC-MS technique. It was found that germination induced the formation of new flavor compounds and increased the beany flavor of faba beans. The most representative chemical classes in the flour were non-terpene derivatives and monoterpene hydrocarbons, except for one cultivar which emitted more sesquiterpene hydrocarbons.