Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 92

Off‐flavors in pulses are partially inherent and partially produced during harvesting, transit, and storage (Roland et al. 2017; Liburdi et al. 2021). Pulses are susceptible to off‐flavor development from cross‐contamination of various phenolics and other compounds, as summarized in Table 4.1. Shipping containers or vessels can impart taints to dry beans if they were previously used for machinery and petroleum‐based products (oils, grease, etc.). It is common practice to use segregated food grade or “bean only” containers, e.g., in overseas shipments of beans for canning. The off‐flavors developed can be assessed by volatiles analysis (raw and prepared beans) and organoleptic evaluation (prepared beans) by sensory panellists. Bassett et al. (2021) suggested including flavor and texture attributes in breeding programs for the development of new varieties that entice growers, consumers, and product developers.