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. 2023 Sep 1;18(9):e0290616.
doi: 10.1371/journal.pone.0290616. eCollection 2023.

Malting-A method for modifying volatile composition of black, brown and green lentil seeds

Alan Gasiński  1 , Joanna Kawa-Rygielska  1
Affiliations

Malting-A method for modifying volatile composition of black, brown and green lentil seeds

Alan Gasiński et al. PLoS One. .

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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Conflict of interest statement

The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1. Lentil malting procedure.
Fig 2
Fig 2. Contribution of various chemical groups in the volatilome of black lentil and black lentil malts.
Fig 3
Fig 3. Contribution of various chemical groups in the volatilome of brown lentil and brown lentil malts.
Fig 4
Fig 4. Contribution of various chemical groups in the volatilome of green lentil and green lentil malts.
See this image and copyright information in PMC

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