Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose.

ABSTRACT: Pulses are nutrient-dense and have a low carbon and water footprint but remain underutilized in the United States. A potential strategy to boost pulse consumption involves milling pulses into flour and incorporating them into convenience products traditionally made from wheat flour. However, acceptance of pulse-based products often decreases due to beany off-flavors. Hence, addressing off-flavors-commonly described as green/vegetative, musty/earthy, or beany-is essential for sustained adoption. This study evaluated the impact of cultivar selection and processing methods (boiling, roasting) to reduce off-flavors in eight pulse cultivars using descriptive analysis (DA) and rapid volatile profiling with gas chromatography-mass spectrometry (GC-MS) and electronic nose (e-nose). DA revealed sig

SUBMITTER: Ponskhe K 

PROVIDER: S-EPMC12552770 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature