扁豆作为干种子销售,新鲜的豆芽,面粉,蛋白质分离物,以及用作许多传统和创新食品成分的浓缩物,包括乳制品和肉类类似物。感谢他们的营养和健康益处,扁豆成分和食品可能会受到被描述为“beany”的异味影响,\"绿色\",和“草木”,这可能会限制消费者的接受度。这篇叙述性评论深入研究了扁豆成分的挥发性特征和可能的去调味策略,专注于他们的有效性。假设进行了适当的存储和处理,以防止或限制不希望的氧化现象,有几种治疗方法可用:热(预烹饪,烘烤,和干燥),非热(高压处理,酒精洗涤,pH变化,并添加吸附剂),和生物技术(发芽和发酵),所有这些都能够减少豆子的味道。似乎扁豆比其他豆类研究较少,应该进行更多的研究。具有巨大潜力的创新技术,如高压处理或吸附剂的使用,尚未详细探索或仍未完全探索小扁豆。并行,开发低LOX和脂质含量的扁豆品种,正如大豆和豌豆目前正在进行的那样,会大大减少异味。
Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as \"beany\", \"green\", and \"grassy\", which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.