South Asian Research Journal of Natural Products

Objectives: Determine the volatile compounds present in flours obtained from regional fruits and correlate them with sensory descriptors. These legume flours present bioactive compounds that could enhance gluten-free foods by improving sensory and nutritional quality.

Study Design: Cross-sectional experimental. Carob (Prosopis alba) flour was obtained from fruits collected from Arraga, Santiago del Estero, Argentina and broad bean (Vicia faba) flour, provided by the CAUQUEVA Cooperative in the province of Jujuy, Argentina. These were subjected to the study of volatile composition and sensory profile of aromas.

Place and Duration of the Study: It was carried out at the Institute of Chemical Sciences and the Institute of Food Science and Technology, National University of Santiago del Estero. Argentina during the year 2019.

Methodology: Suspensions were made with the flours. Eight trained panelists between the ages of 23 and 60 participated, and worked with the quantitative Descriptive Profile methodology. To determine the volatile compounds in the flours, the manual technique of solid phase microextraction (SPME) and a 100 μm fiber coated with polydimethylsiloxane (PDMS) (Supelco, Bellefonte, PA, USA) were used, followed by gas chromatography. coupled to mass spectrometry (MEFS-CGMS).

Results: Acids, esters, ketones, hydrocarbons, terpenes and sulfur compounds were identified. 22 compounds were found in carob flour and 16 in broad bean flour, 12 are common. Broad bean flour aromatic descriptors: fresh bean, bitter, grassy, ​​rancid, yeasty. The ketones would be linked to the smell of grass and fresh beans, the alcohols to the descriptors rancid, bitter and yeast. Carob flour descriptors: toasted, cocoa butter, melon, sweet, spicy, almond. The decanal is related to the smell of melon. The toasty smell is linked to the pyran group of ketones.

Conclusions: The volatile composition of both flours and the sensory aromatic profile were determined.