TY - JOUR

T1 - Flavour stability of sterilised chickpeas stored in pouches

AU - Noordraven, Laura E.C.

AU - Petersen, Mikael A.

AU - Van Loey, Ann M.

AU - Bredie, Wender L.P.

N1 - Funding Information: This research project is part of the FOODENGINE project and has received funding from the European Union’s Horizon 2020 Research & Innovation Programme under the Marie Skłodowska-Curie Grant Agreement No. 765415 . Funding Information: This research project is part of the FOODENGINE project and has received funding from the European Union's Horizon 2020 Research & Innovation Programme under the Marie Sk?odowska-Curie Grant Agreement No. 765415. Publisher Copyright: © 2021

PY - 2021

Y1 - 2021

N2 - The increasing need for sustainable food choices places a demand on developing palatable foods from lower impact production and with a suitable shelf-life. In this context, knowledge of the sensory properties of whole sterilised chickpeas is required to be able to make them more attractive to the consumers. The sensory quality of chickpeas is largely dependent on the aroma and flavour, which can be influenced by storage conditions. In this study, sterilised chickpeas in two different packaging materials with different oxygen permeabilities, stored up to 52 weeks at ambient temperature (20 °C) were investigated using both descriptive sensory profiling and gas chromatography – mass spectrometry – olfactometry analysis (GC-MS-O). During storage, intense, sulphury and meat-like aromas decreased in intensity, while with longer storage time hay-like, green-like and potato-like flavours and aromas became more apparent. A total of 40 odour-active volatiles were detected, of which some had properties reminiscent of the chickpea flavour profiles. However, no clear relationships could be established between these odorants and the sensory changes observed during storage by descriptive sensory analysis. It was concluded that, significant changes in the sensory attributes of sterilised chickpeas occurred during 52 weeks of storage, but that packaging material does not seem to largely influence the sensory attributes during storage.

AB - The increasing need for sustainable food choices places a demand on developing palatable foods from lower impact production and with a suitable shelf-life. In this context, knowledge of the sensory properties of whole sterilised chickpeas is required to be able to make them more attractive to the consumers. The sensory quality of chickpeas is largely dependent on the aroma and flavour, which can be influenced by storage conditions. In this study, sterilised chickpeas in two different packaging materials with different oxygen permeabilities, stored up to 52 weeks at ambient temperature (20 °C) were investigated using both descriptive sensory profiling and gas chromatography – mass spectrometry – olfactometry analysis (GC-MS-O). During storage, intense, sulphury and meat-like aromas decreased in intensity, while with longer storage time hay-like, green-like and potato-like flavours and aromas became more apparent. A total of 40 odour-active volatiles were detected, of which some had properties reminiscent of the chickpea flavour profiles. However, no clear relationships could be established between these odorants and the sensory changes observed during storage by descriptive sensory analysis. It was concluded that, significant changes in the sensory attributes of sterilised chickpeas occurred during 52 weeks of storage, but that packaging material does not seem to largely influence the sensory attributes during storage.

KW - Cicer arietinum L.

KW - GC-MS-O

KW - Packaging materials

KW - Sensory descriptive analysis

KW - Shelf-life

KW - Sterilised chickpeas

U2 - 10.1016/j.crfs.2021.10.011

DO - 10.1016/j.crfs.2021.10.011

M3 - Journal article

C2 - 34786560

AN - SCOPUS:85118575459

VL - 4

SP - 773

EP - 783

JO - Current Research in Food Science

JF - Current Research in Food Science

SN - 2665-9271

ER -