Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

“…Rather, these emulsions existed as a stable system of both the oil droplets as well as the protein aggregates together. Importance of retention of emulsion stability by protein aggregates also have been previously reported (Wang et al, 2019;Sharan, Zanghelini, et al, 2021). Acid-mediated protein hydrolysis did not show any notable differences in the emulsion properties (Figure 8).…”

“…Fava bean (Vicia faba L.) has a great potential for human consumption due to its nutritional, functional and agronomic aspects (Multari, Stewart, & Russell, 2015). Fava bean can be processed to form ingredients (ingredient fabrication) and these ingredients can further be modified using process conditions (ingredient modification) and eventually be utilized in food applications (ingredient utilization) (Sharan, Zanghelini, et al, 2021). In fava bean, various protein types, majorly globulins (legumin, vicilin, convicilin) exist in different conformations.…”

“…In fava bean, various protein types, majorly globulins (legumin, vicilin, convicilin) exist in different conformations. Any changes in these conformations during ingredient fabrication, modification and utilization affects the functional property of the ingredient (Arntfield & Murray, 1981;Muschiolik, Hörske, Schneider, M., & Schmandke, 1986;Sharan, Zanghelini, et al, 2021). Functionalities such as foaming and emulsification, play a key role in beverage applications such as ice-cream, pudding, mousse, etc.…”

“…Protein aggregation and hydrolysis can be of different types and extent that result in a variety of effects on functional properties (Martínez-Velasco et al, 2018;Yang, Liu, Zeng, & Chen, 2018;Eckert et al, 2019). In addition, fava bean contain not only proteins but also various non-protein constituents, including starch, dietary fibers and fats, along with certain anti-nutritional factors (Multari et al, 2015;Sharan, Zanghelini, et al, 2021). Hence the reactions occurring during ingredient processing may be a result of proteins and/ or non-protein constituents (Kosińska, Karamać, Penkacik, Urbalewicz, & Amarowicz, 2011;Zha, Rao, & Chen, 2021).…”

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

“…The analysis was mainly due to lipid oxidation, which led to significant changes in the content and types of volatile substances, especially aldehydes (Table S1). In addition, short‐chain aldehydes usually had a “fresh and green” odour, but with the increase of carbon atoms, a strong impression of “greasy and fat” was created, which would change the sensory quality (Sharan et al ., 2022).…”