ReviewFoods (Basel, Switzerland)2021
Volatile Compounds in Pulses: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
30 citing papers in PubMed, 79 citations in OpenAlex.
- Organ-Specific Volatile Profiling of Lactuca tatarica (L.) C.A.Mey. (Asteraceae) Reveals Metabolic Differentiation by MSD-SPME-GC-MS/FID.Chemistry & biodiversity · 2026Article
- Chemical Composition, Biological Activities and Application ofMolecules (Basel, Switzerland) · 2026Review
- Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights.Food chemistry: X · 2026Article
- Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates.Comprehensive reviews in food science and food safety · 2026Review
- Lactic Acid Bacteria-Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour.Foods (Basel, Switzerland) · 2026Article
- Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology.Food chemistry: X · 2026Article
- Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk.Foods (Basel, Switzerland) · 2026Article
- 'PULSE FICTION': Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability.Nutrition bulletin · 2026Review
- Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.Foods (Basel, Switzerland) · 2026Article
- Characterization of the aroma profile of fermented chickpea (Current research in food science · 2026Article
- Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profile.Current research in food science · 2026Article
- Controlling Off-Odors in Plant Proteins Using Sequential Fermentation.Foods (Basel, Switzerland) · 2025Article
- Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry.Journal of food science · 2025Article
- Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose.Journal of food science · 2025Article
- Elucidation of Nutritional Quality, Antinutrients, and Protein Digestibility of Dehulled and Malted Flours Produced from Three Varieties of Bambara Groundnut (Foods (Basel, Switzerland) · 2025Article
- Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour.Current research in food science · 2025Article
- Effects of storage time and temperature on the aroma quality and color of vanilla beans (Food chemistry: X · 2024Article
- Effects of Different Types and Ratios of Dry Tea Residues on Nutrient Content,Microorganisms · 2024Article
- Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables.Molecules (Basel, Switzerland) · 2024Article
- Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties.Food science & nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.