Volatile and odour-active compounds of air-classified faba bean fractions

Volatile and odour-active compounds of air-classified faba bean fractions

Faba bean is an interesting alternative to animal proteins due to environmental, food functionality and nutritional benefits. Air-classification is a dry process based on the separation of the coarse fraction (starch fraction) and the fine fraction (protein fraction). Volatile compounds, and especially odour-active ones, contribute to pulse’s off-notes that decrease the consumer acceptability. Degradation of amino acids, carotenoid and free fatty acid oxidations are the origins of these molecules and happen during plant growth, storage and transformation stages. Today, a little is known about volatile and mainly odour-active compounds of faba beans. To better understand the volatiles involv…