Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry.

ABSTRACT: Low pulse consumption in the United States is linked to barriers such as lengthy cooking times, limited preparation knowledge, and undesirable taste or texture. Incorporating pulse flours into convenience products is a promising approach; however, volatile organic compounds responsible for off-flavors hinder their broader acceptance. This study aimed to investigate and quantify the variation in the volatile composition of eight pulse cultivars due to the effects of cultivar, harvest year, and processing (roasting and boiling) using targeted headspace solid-phase microextraction gas chromatography-mass spectrometry. Eight pulse varieties (Navy, Otebo, White Kidney, Great Northern, Cranberry, Mayacoba, Manteca, Chickpea) were produced by boiling whole or milling into flour, with a subset roa

SUBMITTER: Ponskhe K 

PROVIDER: S-EPMC12522181 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature