Fingerprinting of volatile profiles of sprouted and unsprouted seeds and flours of Phaseolus vulgaris using HS-SPME/GC-MS

The impact of germination and milling on volatile compounds (VOCs) of chickpea cultivar was evaluated using HS-SPME/GC-MS technique. In total, 35 VOCs were identified. In this study, 28 active odors were characterized in seeds and 23 in flours: 17 in raw seeds, 24 in sprouted grains, 21 in raw flours, and 17 in germinated flours; they accounted for 98.9, 96.6, 97.9, and 98.8% of total emissions, respectively. The VOCs were classified into six chemical classes i.e., monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), apocarotenes (AP), phenylpropanoids (PP), nitrogen/sulfur derivatives (NSD), and non-terpene derivatives (NTD). Germination and milling processes decreased clearly the emission of NTD VOCs and increased the MH, OM, PP, AC, and NSD VOCs. Aldehydes, the most interest constituents giving the undesirable odors of legumes, was diminished in sprouted seed and flour versions. This study can provide useful information on the conception of legume–based ingredients combined with specific volatile characteristics in order to reduce unwanted odors and definitely for pertinent breeding programs.