Characterisation of volatile compounds associated with the flavour of flatbreads : effect of sorghum, cassava and whole or dehulled red and white cowpea flours
Loading...
Date
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
This study characterised the volatile compounds in flatbreads prepared from red non-tannin sorghum flour, cassava starch, whole and dehulled red and white cowpea flours and composite flours (30% cowpea flour and varying combinations of cassava starch and sorghum flour). Compounds were extracted using solid-phase microextraction (SPME) and determined by GC-TOF-HRMS. A wheat flatbread was used as the standard. Compounds that were correlated with aroma and flavour attributes were identified. Volatile compound classes included hydrocarbons, aldehydes, alcohols, acids, esters, ketones, benzene derivatives, sulphur- and nitrogen-containing compounds, terpenes and terpenoids. Adding sorghum flour to the composite reduced the generation of aldehydes and contributed 2-methoxyphenol and 2-methoxy-4-vinylphenol to the flatbreads. The cassava starch presented acetic acid and aldehydes, which contributed to the fermented and green aroma of cassava-cowpea composite-flour flatbreads. The cowpea variety influenced the volatile profile of flatbread. The red cowpea flatbreads had more 1-octen-3-ol, phenylethyl alcohol and decane, different from the white cowpea flatbreads. Soaking and dehulling the cowpeas reduced flour hexanal levels while increasing 1-hexanol and 1-octen-3-ol in derived flatbreads. Cowpea flatbreads were characterised by pyrazines, with higher levels contributed by dehulled flour. The main compounds responsible for beany flavour were dimethyl trisulphide, hexanal, nonanal, 1-octen-3-ol, 2-pentylfuran, heptanal and 1-(2-furanyl)-2-butanone. Characterising the aroma compounds of flatbreads prepared from sorghum, cassava and cowpea flours offers valuable insights that manufacturers can apply to improve the sensory quality of bread products made from these flours to meet specific consumer demands and preferences and diversify bread flour options.
Description
SUPPLEMENTARY MATERIAL
TABLE S1: GC-TOF-HRMS chromatograms of flatbreads from sorghum, cassava starch and cowpea flours.
FIGURE S1: GC-TOF-HRMS chromatogram of red non-tannin sorghum flatbread (XFSorgf).
FIGURE S2: GC-TOF-HRMS chromatogram of cassava starch flatbread (CSf).
FIGURE S3: GC-TOF-HRMS chromatogram of whole red cowpea flatbread (WRCf).
FIGURE S4: GC-TOF-HRMS chromatogram whole white cowpea flatbread (WWCf).
FIGURE S5: GC-TOF-HRMS chromatogram dehulled red cowpea flatbread (DRCf).
FIGURE S6: GC-TOF-HRMS chromatogram of dehulled white cowpea flatbread (DWCf).
FIGURE S7: GC-TOF-HRMS chromatogram wheat flatbread (WHf).
FIGURE S8. GC-TOF-HRMS chromatogram sorghum–whole red cowpea flatbread.
FIGURE S9: GC-TOF-HRMS chromatogram sorghum–dehulled red cowpea flatbread.
FIGURE S10: GC-TOF-HRMS chromatogram of sorghum–whole white cowpea flatbread.
FIGURE S11: GC-TOF-HRMS chromatogram of sorghum–dehulled white cowpea flatbread.
FIGURE S12: GC-TOF-HRMS chromatogram of sorghum–cassava–whole red cowpea flatbread (XFSorg-CS-WRCf).
FIGURE S13: GC-TOF-HRMS chromatogram of sorghum–cassava–dehulled red cowpea flatbread (XFSorg-CS-DRCf).
FIGURE S14: GC-TOF-HRMS chromatogram of sorghum–cassava–whole white cowpea flatbread (XFSorg-CS-WWCf).
FIGURE S15: GC-TOF-HRMS chromatogram of sorghum–cassava–dehulled white cowpea flatbread (XFSorg-CS-DWCf).
FIGURE S16: GC-TOF-HRMS chromatogram of cassava–whole red cowpea flatbread (CS-WRCf).
FIGURE S17: GC-TOF-HRMS chromatogram of cassava–dehulled red cowpea flatbread (CS-DRCf).
FIGURE S18: GC-TOF-HRMS chromatogram of cassava–whole white cowpea flatbread (CS-WWCf).
FIGURE S19: GC-TOF-HRMS chromatogram of cassava–dehulled white cowpea flatbread (CS-DWCf).
TABLE S2: Mean peak area of volatile compounds detected in single-flour flatbreads.
TABLE S3: Mean values of volatile compounds differentiating flatbreads from the white cowpea and red cowpea variety.
Keywords
Cassava, Cowpea, Flatbread, GC-TOF- HRMS, Sorghum, Volatile compounds, Solid-phase microextraction (SPME)
Sustainable Development Goals
SDG-02: Zero hunger
Citation
Dankwa, R., Gbashi, S., Adebo, O.A. et al. 2025, 'Characterisation of volatile compounds associated with the flavour of flatbreads : effect of sorghum, cassava and whole or dehulled red and white cowpea flours', Legume Science, vol. 7, no. 4, pp. 1-30. https://doi.org/10.1002/leg3.70063.