Figures & data
TABLE 1 Volatile Compounds Identified in Navy Bean and Red Kidney Beans Using HS-SPME-GC/MS
TABLE 2 Volatile Compounds Identified in Green Lentil and Yellow Pea Using HS-SPME-GC/MS
FIGURE 1 Effect of thermal processing on A: the total area counts (TAC) of volatile compounds; and B: the total relative peak area (RPA) of volatile alcohols present in navy bean, red kidney bean, yellow pea, and green lentil. (R: raw; RF: roasted flour; RS: roasted seed; PCSE: pre-cooked seeds; PCSL: pre-cooked slurry; PCFD: pre-cooked-freeze-dried; PCSD: pre-cooked-spray-dried). Results are the average value of three replications. For each type of pulse, mean values bearing different letters are significantly different (p < 0.05) as per Tukey’s multiple comparison test.
FIGURE 2 Effect of thermal processing on the total relative peak area (RPA) of A: volatile aldehydes; and B: volatile ketones present in navy bean, red kidney bean, yellow pea, and green lentil. (R: raw; RF: roasted flour; RS: roasted seed; PCSE: pre-cooked seeds; PCSL: pre-cooked slurry; PCFD: pre-cooked-freeze-dried; PCSD: pre-cooked-spray-dried). Results are the average value of three replications. For each type of pulse, mean values bearing different letters are significantly different (p < 0.05) as per Tukey’s multiple comparison test.
FIGURE 3 Effect of thermal processing on the total relative peak area (RPA) of A: volatile aromatic compounds; and B: volatile alkane compounds present in navy bean, red kidney bean, yellow pea, and green lentil. (R: raw; RF: roasted flour; RS: roasted seed; PCSE: pre-cooked seeds; PCSL: pre-cooked slurry; PCFD: pre-cooked-freeze-dried; PCSD: pre-cooked-spray-dried). Results are the average value of three replications. For each type of pulse, mean values bearing different letters are significantly different (p < 0.05) as per Tukey’s multiple comparison test.
FIGURE 4 Effect of thermal processing on the total relative peak area (RPA) of A: volatile terpenes present; and B: volatile nitrogen compounds in navy bean, red kidney bean, yellow pea, and green lentil. (R: raw; RF: roasted flour; RS: roasted seed; PCSE: pre-cooked seeds; PCSL: pre-cooked slurry; PCFD: pre-cooked-freeze-dried; PCSD: pre-cooked-spray-dried). Results are the average value of three replications. *Not detected. For each type of pulse, mean values bearing different letters are significantly different (p < 0.05) as per Tukey’s multiple comparison test.
