Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction
In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/13/8/964 |
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| author | Adeline Karolkowski Emmanuelle Meudec Antoine Bruguière Anne-Claire Mitaine-Offer Emilie Bouzidi Loïc Levavasseur Nicolas Sommerer Loïc Briand Christian Salles |
| author_facet | Adeline Karolkowski Emmanuelle Meudec Antoine Bruguière Anne-Claire Mitaine-Offer Emilie Bouzidi Loïc Levavasseur Nicolas Sommerer Loïc Briand Christian Salles |
| author_sort | Adeline Karolkowski |
| collection | DOAJ |
| description | In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential bitter non-volatile compounds in faba beans. First, the bitterness of flours and air-classified fractions (starch and protein) of three faba bean cultivars was evaluated by a trained panel. The fractions from the high-alkaloid cultivars and the protein fractions exhibited higher bitter intensity. Second, an untargeted metabolomic approach using ultra-high-performance liquid chromatography–diode array detector–tandem–high resolution mass spectrometry (UHPLC–DAD–HRMS) was correlated with the bitter perception of the fractions. Third, 42 tentatively identified non-volatile compounds were associated with faba bean bitterness by correlated sensory and metabolomic data. These compounds mainly belonged to different chemical classes such as alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids. This research provided a better understanding of the molecules responsible for bitterness in faba beans and the impact of cultivar and air-classification on the bitter content. The bitter character of these highlighted compounds needs to be confirmed by sensory and/or cellular analyses to identify removal or masking strategies. |
| first_indexed | 2024-03-10T23:44:54Z |
| format | Article |
| id | doaj.art-b9163efcfe624da4b7717dac20bb9caf |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-10T23:44:54Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-b9163efcfe624da4b7717dac20bb9caf2023-11-19T02:09:33ZengMDPI AGMetabolites2218-19892023-08-0113896410.3390/metabo13080964Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile FractionAdeline Karolkowski0Emmanuelle Meudec1Antoine Bruguière2Anne-Claire Mitaine-Offer3Emilie Bouzidi4Loïc Levavasseur5Nicolas Sommerer6Loïc Briand7Christian Salles8Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, FranceSPO, Université de Montpellier, INRAE, Institut Agro, F-34000 Montpellier, FranceCentre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, FranceCentre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, FranceVivien Paille (Groupe Avril), F-59300 Valenciennes, FranceGroupe Soufflet-Invivo, F-10400 Nogent-sur-Seine, FranceSPO, Université de Montpellier, INRAE, Institut Agro, F-34000 Montpellier, FranceCentre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, FranceCentre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, FranceIn the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential bitter non-volatile compounds in faba beans. First, the bitterness of flours and air-classified fractions (starch and protein) of three faba bean cultivars was evaluated by a trained panel. The fractions from the high-alkaloid cultivars and the protein fractions exhibited higher bitter intensity. Second, an untargeted metabolomic approach using ultra-high-performance liquid chromatography–diode array detector–tandem–high resolution mass spectrometry (UHPLC–DAD–HRMS) was correlated with the bitter perception of the fractions. Third, 42 tentatively identified non-volatile compounds were associated with faba bean bitterness by correlated sensory and metabolomic data. These compounds mainly belonged to different chemical classes such as alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids. This research provided a better understanding of the molecules responsible for bitterness in faba beans and the impact of cultivar and air-classification on the bitter content. The bitter character of these highlighted compounds needs to be confirmed by sensory and/or cellular analyses to identify removal or masking strategies.https://www.mdpi.com/2218-1989/13/8/964pulsesfaba beansoff-flavoursbitternesssensory analysisUHPLC-HRMS |
| spellingShingle | Adeline Karolkowski Emmanuelle Meudec Antoine Bruguière Anne-Claire Mitaine-Offer Emilie Bouzidi Loïc Levavasseur Nicolas Sommerer Loïc Briand Christian Salles Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction Metabolites pulses faba beans off-flavours bitterness sensory analysis UHPLC-HRMS |
| title | Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction |
| title_full | Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction |
| title_fullStr | Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction |
| title_full_unstemmed | Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction |
| title_short | Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction |
| title_sort | faba bean i vicia faba i l i minor i bitterness an untargeted metabolomic approach to highlight the impact of the non volatile fraction |
| topic | pulses faba beans off-flavours bitterness sensory analysis UHPLC-HRMS |
| url | https://www.mdpi.com/2218-1989/13/8/964 |
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