• Heat-moisture deflavouring reduced LOX activity of faba bean concentrate by 43%. • Deflavouring lowered fatty acids, sugars, and amino acids linked to off-flavours. • GC-O revealed loss of aldehydes/pyrazines and formation of caramel-like volatiles. • Deflavoured FPC cakes displayed fewer “beany” and more “butter/dairy” attributes. • Findings support deflavouring as a process to enhance legume-based egg replacers. This study evaluates the impact of a deflavouring process on the aroma and flavour attributes of faba bean concentrate and investigates its potential as an egg replacement in pound cakes Commercial processing of faba bean concentrate (FPC) to produce a deflavoured ingredient FPC(D) was performed to target reductions in off-flavours arising from fatty acid oxidation and Maillard reaction products. Analysis of flavour precursors, lipoxygenase (LOX) activity, and volatile compounds revealed a 43% reduction in LOX activity and decreased levels of fatty acids, sugars and free amino acids in FPC(D). Gas-chromatography-olfactometry (GC-O) highlighted shifts in key aroma compounds, with FPC exhibiting higher concentrations of aldehydes and pyrazines linked to “beany” and “earthy” notes, while FPC(D) presented improved aroma characteristics, including floral and caramel-like volatiles. Sensory evaluation revealed significant differences in aroma, flavour, and taste profiles of cakes made with FPC, FPC(D). At the same time inclusion of FPC was associated with less desirable like “metallic" and "cardboard," the FPC(D) cake demonstrated enhanced sensory acceptability with a reduced perception of a “beany” aroma and flavour, and the presence of "caramel/malty" and "butter/dairy notes, deeming it the most comparable to the control cake (containing whole egg powder).These findings suggest that deflavouring enhances the sensory qualities of faba bean concentrates, highlighting their potential as promising egg alternatives for bakery applications.
Halm et al. (Wed,) studied this question.