Characterisation of odour-active compounds in lupin flour
Bader S, Czerny M, Eisner P, Büttner A (2009)
Publication Type: Journal article
Publication year: 2009
Journal
Publisher: Wiley-Blackwell
Book Volume: 89
Pages Range: 2421-2427
Journal Issue: 14
DOI: 10.1002/jsfa.3739
Abstract
BACKGROUND: Lupin ingredients are promising alternatives to soybean products owing to their similarly high protein content. Lupin flour exhibits a green and bean-like off-flavour in higher amounts. The aim of this study was to characterise and identify the main odour-active compounds in lupin flour. RESULTS: The orthonasal aroma of lupin flour was evaluated by means of aroma profile analysis and was found to be characterised by grassy-green, metallic, fatty, fruity, hay-like, cheese-like, and meat-like odour qualities. Volatile compounds of lupin flour of Lupinus angustifolius cv. Boregine were extracted with dichloromethane and isolated by solvent-assisted flavour evaporation. Aroma extract dilution analysis (AEDA) was carried out with the obtained extract. In total, 50 odorants were detected by high-resolution gas chromatography-olfactometry. AEDA revealed 26 odour-active compounds with flavour dilution factors higher or equal to 32. The substances were unequivocally identified by their odour characteristics, their retention indices and their mass spectra using one-dimensional or two-dimensional gas chromatography-mass spectrometry, respectively. CONCLUSION: A series of unsaturated and saturated aldehydes, ketones, carboxylic acids, alkyl-methoxypyrazines and terpenes were identified for the first time as odour-active contributors to the aroma of lupin flour. © 2009 Society of Chemical Industry.
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APA:
Bader, S., Czerny, M., Eisner, P., & Büttner, A. (2009). Characterisation of odour-active compounds in lupin flour. Journal of the Science of Food and Agriculture, 89(14), 2421-2427. https://dx.doi.org/10.1002/jsfa.3739
MLA:
Bader, Stephanie, et al. "Characterisation of odour-active compounds in lupin flour." Journal of the Science of Food and Agriculture 89.14 (2009): 2421-2427.
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