Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

Abstract

The objective of this study was to identify and quantify the volatile flavor composition of selected Saskatchewan grown pulses including navy beans, red kidney beans, green lentils, and yellow peas, and to determine the flavor changes induced by thermal processing. Flavor profile of roasted flours, ground roasted seeds, pre-cooked seeds, pre-cooked slurries, pre-cooked–freeze-dried, and pre-cooked–spray-dried flours was studied using headspace solid-phase microextraction gas chromatography/mass spectrometry. The highest total area count (p < 0.05) was found in navy bean and the lowest in red kidney bean. 3-Hexanol was the most abundant volatile flavor compound. Pre-cooking significantly reduced (p < 0.05) volatile compounds total area count by 61.75%, except for the red kidney bean and yellow pea, whereas roasting significantly increased (p < 0.05) total area count for navy bean and red kidney bean. Major differences observed in relative peak area for the same chemical family showed that volatile flavor compounds of pulses were significantly affected by type and processing conditions. Basic knowledge of the volatile profiles of pulses and the flavor changes occurred following different types of thermal processing, could ensure better quality control of raw materials and help product developers meet flavor-delivery challenges. The relevant information may also be of interest to relevant industries targeting specific pulse-based food product development.