6) were structurally and computationally analyzed. Weak intramolecular interactions were found to play the main role in determining the most favorable structure of the free ligands, therefore controlling the final coordination mode, and the nuclearity of the complexes. Further information on the nature of the intra-and intermolecular interactions were provided utilizing computational density functional theory calculations and topological charge density analysis according to the Quantum Theory of Atoms in Molecules. The efficient control of the structure of the complexes also results in a better control of the material properties.
Faba bean (Vicia faba) is a legume available in Finland that is used in human and animal consumption due to its high content of protein and fiber. Unlike other legumes, little is known about the aroma volatiles developed by faba beans in storage, and the descriptors associated to it. Suspensions containing heat treated (H) and non-heat treated (NH) faba bean samples were stored at 4 °C for 0, 7 and 14 days, and evaluated with descriptive analysis. The training sessions encouraged the elicitation of aroma descriptors linked to faba bean. The final attributes were: fresh pea, musty, bitter, grassy, yeast-like and total intensity. Faba bean suspensions (H and NH) were also analysed for volatile compounds using SPME-GC-MS. The results indicated that the intensity of total intensity, yeast-like, bitter and musty increased at the longest storage time regardless of the heat treatment. In contrast, fresh pea and grassy appeared to reach a peak at 7-day storage. Statistical results suggested heat treatment had a much lesser effect on aroma development than storage time. The analysis of volatile compounds showed that 2-butanone-3-hydroxy and 3-methyl-1-butanol had the most prominent peak areas at 7 and 14-day storage (particularly for NH). H and NH samples were associated to almost the same volatile compounds until the 7 day and linked to distinct compounds by the end of the storage. It is believed that fresh pea and grassy are strongly associated to ketones present in H and NH samples at 7-day storage while musty, bitter and yeast-like are more associated to alcohols and ketones present in NH samples at 14-day storage.
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