Volatile profile of quinoa and lentil flour under fungal fermentation and drying

Desarrollo y caracterización de nuevas harinas de lenteja y quinoa fermentadas con Pleurotus ostreatus

“…Furthermore, this decrease due to the Maillard reaction can generate other compounds (Amadori compounds, considered aroma precursors) which are currently receiving great interest due to the health-promoting properties attributed to them for their high antioxidant capacity and their antimicrobial and cytotoxic properties (Golon et al, 2014). In lentils and quinoa, after fermentation and drying, volatile compounds increased significantly (Sánchez-García et al, 2024). Similar results were found after lyophilisation in all samples.…”

Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour

“…This compound was also found in fermented lentil flour as previously reported. 63 Furthermore, the benzaldehyde concentration decreased during germination ranging from 7.35% in ungerminated lentils to 3.10% in GF. It can be derived from the amino acid phenylalanine 62 and was also found in Pardina lentil flour 63 and in germinated pulses influencing the almond flavour.…”

“…63 Furthermore, the benzaldehyde concentration decreased during germination ranging from 7.35% ungerminated lentils to 3.10% in GF. It can be derived from the amino acid phenylalanine 62 and was also found in Pardina lentil flour 63 and in germinated pulses influencing the almond flavour. 28 Finally, it is interesting to note the reduction in nonanal content during germination (from 7.81% in CF treatment to 4.07% in HF and GF treatment) because this compound normally increases during germination and influences the aroma of the plants.…”

“…This compound was also found in fermented lentil flour as previously reported. 63 Furthermore, the benzaldehyde…”

Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles

“…Experimental data regarding the volatile profiles of fermented lentils has been limited. Sanchez‐García et al (2024) reported a decreased level of hexanal in fermented pardina lentils, whereas that for castellana lentils increased; variation between lentil cultivars was also significant when comparing unfermented samples, with hexanal and 1‐hexanol being the most abundant in each cultivar, respectively. All the spontaneous fermented and inoculated samples had a rich diversity of new compounds.…”