Flavour stability of sterilised chickpeas stored in pouches

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 co...

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Autores principales:	Laura E.C. Noordraven, Mikael A. Petersen, Ann M. Van Loey, Wender L.P. Bredie
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Cicer arietinum L. GC-MS-O Sensory descriptive analysis Shelf-life Sterilised chickpeas Packaging materials Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/22d3fe833e744852b0515a41ca340df5
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spelling	oai:doaj.org-article:22d3fe833e744852b0515a41ca340df52021-11-04T04:39:28ZFlavour stability of sterilised chickpeas stored in pouches2665-927110.1016/j.crfs.2021.10.011https://doaj.org/article/22d3fe833e744852b0515a41ca340df52021-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2665927121000897https://doaj.org/toc/2665-9271The 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.Laura E.C. NoordravenMikael A. PetersenAnn M. Van LoeyWender L.P. BredieElsevierarticleCicer arietinum L.GC-MS-OSensory descriptive analysisShelf-lifeSterilised chickpeasPackaging materialsNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENCurrent Research in Food Science, Vol 4, Iss , Pp 773-783 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Cicer arietinum L. GC-MS-O Sensory descriptive analysis Shelf-life Sterilised chickpeas Packaging materials Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Cicer arietinum L. GC-MS-O Sensory descriptive analysis Shelf-life Sterilised chickpeas Packaging materials Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Laura E.C. Noordraven Mikael A. Petersen Ann M. Van Loey Wender L.P. Bredie Flavour stability of sterilised chickpeas stored in pouches
description	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.
format	article
author	Laura E.C. Noordraven Mikael A. Petersen Ann M. Van Loey Wender L.P. Bredie
author_facet	Laura E.C. Noordraven Mikael A. Petersen Ann M. Van Loey Wender L.P. Bredie
author_sort	Laura E.C. Noordraven
title	Flavour stability of sterilised chickpeas stored in pouches
title_short	Flavour stability of sterilised chickpeas stored in pouches
title_full	Flavour stability of sterilised chickpeas stored in pouches
title_fullStr	Flavour stability of sterilised chickpeas stored in pouches
title_full_unstemmed	Flavour stability of sterilised chickpeas stored in pouches
title_sort	flavour stability of sterilised chickpeas stored in pouches
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/22d3fe833e744852b0515a41ca340df5
work_keys_str_mv	AT lauraecnoordraven flavourstabilityofsterilisedchickpeasstoredinpouches AT mikaelapetersen flavourstabilityofsterilisedchickpeasstoredinpouches AT annmvanloey flavourstabilityofsterilisedchickpeasstoredinpouches AT wenderlpbredie flavourstabilityofsterilisedchickpeasstoredinpouches
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Flavour stability of sterilised chickpeas stored in pouches

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