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Cereal Chem. 94(1):58-65Pulses (Fabaceae) have regained interest for their high protein level. However, food application of pulses and pulse ingredients is hampered by several issues around their off-flavor. Off-flavors in pulses are partially inherent and partially produced during harvesting, processing, and storage. Generally, volatile off-flavor compounds in pulses belong to the categories of aldehydes, alcohols, ketones, acids, pyrazines, sulfur compounds, and others, and off-taste is strongly correlated to the presence of saponins, phenolic compounds, and sometimes alkaloids. No systematic studies have been performed on the identification of the off-flavor compounds present in pulses in relation to their contribution to the overall perception of the pulses. This review article aims to provide a concise overview highlighting the most important aspects of the knowledge available on the off-flavor compounds present in various pulses, their possible origins, and the technologies available to prevent, reduce, or mask these off-flavor compounds. Rather than attempting to make a full inventory of the literature in the field, this paper addresses the most relevant topics referring to a selected set of relevant papers on each topic to substantiate the observations and conclusions that may guide the reader toward additional literature.

Cereal Chem. 94(1):2-10

Pulses, defined as dry-harvested leguminous crops, include several varieties of beans, peas, lentils, and chickpeas. There is no consensus around a recommended serving size of pulses within a balanced diet, which prevents the development of transregional strategies that rely on consistent messaging to drive increases in consumption. The purpose of this review is to define and disseminate an appropriate target for a minimum serving size of pulses on any given day that can be used in international or collaborative strategies to promote the consumption of pulses. Relevant data were reviewed to examine dietary guidelines across jurisdictions, determine consumption levels of pulses across the globe, evaluate the nutritional composition of pulses in the context of dietary nutrient insufficiency, and assess the impact of pulses on dietary quality. Across a variety of pulses, 100 g of cooked pulses aligned with most regional serving sizes for pulses and provides significant levels of nutrients that are underconsumed by specific age-sex groups. Moreover, 100 g of pulses provides a number of nutrients that qualify for nutrient content claims under regional regulatory frameworks. The data demonstrate that 100 g or 125 mL (0.5 metric cup) of cooked pulses is a reasonable target for aligning strategies that promote the dietary and nutritional attributes of these legumes.

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