Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach

Stefan W. Ritter, Sarah Ensslin, Martina I. Gastl, Thomas M. Becker

Research output: Contribution to journalArticlepeer-review


Faba beans are a promising source of valuable plant protein. However, their aroma impression is often a hindrance for the use in a broad range of food products. To develop mitigation strategies, a deeper insight into the faba bean aroma is required. Therefore, for the first time, the SENSOMICS concept was applied. First, 52 aroma active compounds in raw and malted faba beans were identified and semi-quantitatively preselected by aroma extract dilution analysis. Afterwards, the aroma compounds were quantified, odor activity values were calculated, and the 17 prominent odors were selected and used in the reconstitution of the faba bean aroma. Seven statistically significant key aroma compounds 3-methylbutanoic acid, (E)-non-2-enal, hexanal, methional, 3-methylbutanal, sotolon, and 2-methylbutan-1-ol were identified in omission experiments. Finally, their development upon malting was studied. To conclude, by knowing the key aroma compounds, specific mitigation strategies can be developed, which facilitates the broader use of faba beans.

Original languageEnglish
Article number137610
JournalFood Chemistry
StatePublished - 1 Mar 2024


  • (E)-non-2-enal (PubChem CID: 17166)
  • 2-methylbutan-1-ol (PubChem CID: 8723)
  • 3-methylbutanal (Isovaleraldehyde) (PubChem CID: 11552)
  • 3-methylbutanoic acid (Isovaleric acid) (PubChem CID: 10430)
  • 3-methylsulfanylpropanal (Methional) (PubChem CID: 18635)
  • 4-hydroxy-2,3-dimethyl-2H-furan-5-one (Sotolon) (PubChem CID: 62835)
  • Aroma reconstitution
  • Aroma spectrum
  • Faba beans
  • Germination
  • Key aroma compounds
  • SENSOMICS approach
  • hexanal (Caproaldehyde) (PubChem CID: 6184)


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