Present study compared, for the first time, the impact of processing (soaking, cooking and sterilization) and storage conditions (in terms of time (0–40 weeks), temperature (20–42 °C), and oxygen availability) on the headspace volatile profile of chickpeas. Soaked chickpeas contained more aldehydes and alcohols associated with unpleasant “beany” aromas compared to more intensively processed (i.e., sterilized) chickpeas, which contained more aromatic compounds, furanoids and sulfur compounds. During storage, other volatile changes occurred at elevated temperatures (28–42 °C) compared to ambient storage at 20 °C, and therefore, accelerated shelf life testing was found to be inappropriate for sterilized chickpeas. At higher oxygen availabilities, thermally processed and stored chickpeas contained more hydrocarbons, sulfur components and ketones, while at lower oxygen availabilities more alcohols were found. It was concluded that processing and storage conditions can both significantly influence the volatile profile of whole chickpeas.

中文翻译：

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加工和储存条件对整个鹰嘴豆 ( Cicer arietinum L.)挥发性特征的影响

本研究首次比较了加工（浸泡、蒸煮和灭菌）和储存条件（时间（0-40 周）、温度（20-42 °C）和氧气可用性）对鹰嘴豆的顶空挥发谱。与含有更多芳香化合物、呋喃类化合物和硫化合物的更精加工（即消毒）的鹰嘴豆相比，浸泡过的鹰嘴豆含有更多的醛类和醇类，带有令人不快的“豆香”香气。在储存过程中，与 20°C 的环境储存相比，在升高的温度 (28-42°C) 下会发生其他挥发性变化，因此，发现加速保质期测试不适用于已灭菌的鹰嘴豆。在更高的氧气利用率下，热处理和储存的鹰嘴豆含有更多的碳氢化合物、硫成分和酮，而在较低的氧气利用率下，发现了更多的醇。得出的结论是，加工和储存条件都可以显着影响整个鹰嘴豆的挥发性特征。