Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach

Ritter, Stefan W.; Ensslin, Sarah; Gastl, Martina I.; Becker, Thomas M.

doi:10.1016/j.foodchem.2023.137610

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.137610

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Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach

Stefan W. Ritter,

Sarah Ensslin,

Martina I. Gastl

et al.

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Cited by 3 publications

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Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

Tian,

Nie,

Huang

et al. 2025

Food Chemistry

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Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

Tian,

Nie,

Huang

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles

Edgar Herkenhoff,

Brödel,

Frohme

2024

Food Research International

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Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (Humulus lupulus) Varieties Grown in Their Countries of Origin and in Brazil

Herkenhoff,

Brödel,

Frohme

2024

Plants

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Humulus lupulus, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids, along with bioactive compounds like polyphenols, humulene, and myrcene, which offer health benefits. This study examined the aromatic profiles of five hop varieties grown in Brazil versus their countries of origin. Fifty grams of pelletized hops from each strain were collected and analyzed using HS-SPME/GC-MS to identify volatile compounds, followed by statistical analysis with PLS-DA and ANOVA. The study identified 330 volatile compounds and found significant aromatic differences among hops from different regions. For instance, H. Mittelfrüher grown in Brazil has a fruity and herbaceous profile, while the German-grown variety is more herbal and spicy. Similar variations were noted in the Magnum, Nugget, Saaz, and Sorachi Ace varieties. The findings underscore the impact of terroir on hop aromatic profiles, with Brazilian-grown hops displaying distinct profiles compared to their counterparts from their countries of origin, including variations in aromatic notes and α-acid content.

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Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach

Cited by 3 publications

References 59 publications

Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles

Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (Humulus lupulus) Varieties Grown in Their Countries of Origin and in Brazil

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