ABSTRACT
Legumes contain several off-flavor components, which can limit their use in processing various legume-based functional food products. Heat degradation of vitamins like thiamine and phenolic acids and lipid oxidation will also lead to the formation of off-flavor components in legumes. The development of objectionable aromas and tastes for peas starts from the field itself, such as harvesting followed by processing and storage. The chickpea contains meager off-flavor constituents compared to other legume crops. The processed broad bean products have some volatile organic acids, which lead to the formation of an off flavor. Like other legumes, alcohols and ketones were mainly identified as the off-flavoring components from lentils. The flour obtained from lupin legumes showed various undesirable flavors like metallic, fruity, fatty, grassy, and meat-like. The development of off flavor in peanuts initiates during the storage period. The raw soybean and processed products found to contain major volatile off-flavor constituent from lipoxygenase enzyme.
