Volatile Compounds in Pulses: A Review

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

Automated summary

Global demand for pulse-based products is rising in the face of climate change, but their acceptability is limited due to off-flavours such as beany notes. This review aims to highlight the identification and impact of volatile compounds in different pulses, but data on odour-active compounds in pulses are sparse, with limited studies focusing on peas and lupins. A better understanding of the volatile compounds involved in off-notes and their origins may lead to more efficient strategies to minimize their negative impact on overall perception for healthier food design.