ArticlePloS one2023
Malting-A method for modifying volatile composition of black, brown and green lentil seeds.
Article in PloS one, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles.Molecules (Basel, Switzerland) · 2025Article
- Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties.Foods (Basel, Switzerland) · 2025Article
- Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts.Molecules (Basel, Switzerland) · 2025Article
- Influence of Malted Chickpea on the Composition of Volatiles in Hummus.Molecules (Basel, Switzerland) · 2025Article
- Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans.Molecules (Basel, Switzerland) · 2025Article
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2 authors.
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Abstract
Technique of malting legume seeds is not currently widespread among scientists as well as industrial maltsters. However, this method of seed modification is successfully used by humankind for millennia to improve technological parameters, as well as change taste and aroma of various food products. Three lentil cultivars (black, brown and green) were malted (steeped, germinated for three various time periods and then kilned) to produce nine lentil malts. Malting had significant influence on the volatile composition of lentil seeds. Total concentration of volatiles in the green lentils increased and decreased in the case of black and brown lentils after malting procedure. However, most importantly, in every lentil cultivar the contribution of various groups of compounds (such as aldehydes, alcohols, terpenes or ketones) to the overall volatilome was changed due to the malting procedure.
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