Flavor and Sensory Characteristics of Vegetables

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

“…The volatile compounds reported in V. faba consist mainly of aldehydes and alcohols, which represent over 60% of the total composition in volatiles detected in the seeds (Akkad et al., 2019; Oomah, Razafindrainibe, & Drover, 2014). Alcohols and aldehydes are shown to be responsible for the green, grassy, and beany notes associated with V. faba beans (MacLeod et al., 1988; Mishra, Tripathi, Gupta, & Variyar, 2017; Ong & Liu, 2018). Other compounds that potentially play a role in V. faba flavor on account of their low odor thresholds are 3‐isopropyl‐2‐methoxypyrazine (0.004 ppb in water), a naturally occurring methoxypyrazine associated with pea‐like and earthy aromas (Czerny et al., 2008; Murray & Whitfield, 1975), 2‐pentylfuran (6 ppb in water), a furan that can impart green, beany, and earthy notes (Buttery, Seifert, Guadagni, & Ling, 1971; Oomah et al., 2014; Sessa & Rackis, 1977; Szczygiel, Harte, Strasburg, & Cho, 2017), and limonene (10 ppb in water), a terpenoid characterized by citrus, green, and fruity odors (Akkad et al., 2019; Buttery et al., 1971; Mishra et al., 2017).…”

“…Taste originates from an initial dissolution of non‐volatile compounds in the saliva and the stimulation of specialized receptor cells on the tongue and throughout the oral cavity (Reineccius & Heath, 2006; Roland et al., 2017; Thomas‐Danguin, Barba, Salles, & Guichard, 2016). Pulses are mainly associated with bitter and astringent tastes, which could be related to the inherent presence of sapid‐glycosylated compounds such as saponins, isoflavones, flavonols, and phenolic acids (Damodaran & Arora, 2013; MacLeod et al., 1988; Ong & Liu, 2018; Roland et al., 2017). Saponins are non‐volatile triterpene glycosides composed of nonpolar aglycone backbones with one or more sugar moieties (Barakat & Reim, 2015; Liener, 1994).…”

“…Enzyme‐mediated degradations begin during harvesting or in early stages of processing that disrupt the physical barriers separating enzymes (e.g., lipases, lipoxygenases, lyases, and dehydrogenases) from their respective substrates (e.g., esterified or free fatty acids, amino acids, and glucosides). This enables the degradation of the substrates into highly odorant volatile compounds (MacLeod et al., 1988; Ong & Liu, 2018; Siegmund, 2015). Additional formation of odor‐active compounds can be induced by temperature and pH variations during processing and storage of the ingredients, usually involving the degradation and rearrangement of amino acids and carbohydrates via the Strecker degradation and the Maillard reaction (Belitz et al., 2009; MacLeod et al., 1988; Reineccius & Heath, 2006).…”

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

“…Concerning sensory properties of pulses, the unpleasant bean flavor is often linked to (i) the perception of green, grassy and beany notes, which are mainly attributed to aldehydes, alcohols and ketones, and (ii) a bitter and astringent taste which is associated with sapid-glycosylated compounds such as saponins and phenolic compounds (isoflavones, flavonols, phenolic acids, etc.) (MacLeod, Ames, & Betz, 1988;Damodaran & Arora, 2013;Ong & Liu, 2018). Odor is one of the first key indications of flavor in foods, reflecting their quality and acceptability (Lawless, 1991;Herz, 2016;Thomas-Danguin, Barba, Salles, & Guichard, 2016;Spence, 2021).…”

Microbiological Quality and Safety of Fruits and Vegetables from Open Market and Shopping Complex in Port Harcourt Metropolis

“…Vegetables are referred to as the edible portions of plants, excluding fruits and seeds, and are normally consumed as part of the main course of a meal. There are many classification of vegetables from leafy to fermented vegetables [1]. Fruit from culinary perspective, refers to an edible, juicy, and sweet entity derived from a flower on any flowering plant [2].…”