Analysis of volatile compounds in (fermented) cereal- and pulse-based materials

Flavour is an important characteristic of food, and volatile compounds play a significant role in flavour (Wang et al., 2022). Plant raw materials contain a wide array of flavour-active volatile compounds, which are mainly produced as secondary metabolites. The volatile profile is specific to each raw material, and it can be influenced by genetic factors, environmental conditions, agricultural practices, storage and food processing. Certain volatile compounds contribute positively to the flavour of foods. Others, instead, are considered off-flavours. Aldehydes, alcohols, ketones, organic acids, pyrazines and sulphur compounds are the main groups responsible for the off-flavours of pulses (Rackis et al.,