Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas (Cicer arietinum L.)

Present study compared, for the first time, the impact of processing (soaking, cooking and sterilization) and storage conditions (in terms of time (0-40 weeks), temperature (20-42 degrees C), and oxygen availability) on the headspace volatile profile of chickpeas. Soaked chickpeas contained more aldehydes and alcohols associated with unpleasant "beany" aromas compared to more intensively processed (i.e., sterilized) chickpeas, which contained more aromatic compounds, furanoids and sulfur compounds. During storage, other volatile changes occurred at elevated temperatures (28-42 degrees C) compared to ambient storage at 20 degrees C, and therefore, accelerated shelf life testing was found to be inappropriate for sterilized chickpeas. At higher oxygen availabilities, thermally processed and stored chickpeas contained more hydrocarbons, sulfur components and ketones, while at lower oxygen availabilities more alcohols were found. It was concluded that processing and storage conditions can both significantly influence the volatile profile of whole chickpeas.