Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas (<i>Cicer arietinum</i> L.)

Present study compared, for the first time, impact of processing (soaking, cooking and sterilization) storage conditions (in terms time (0–40 weeks), temperature (20–42 °C), oxygen availability) on headspace volatile profile chickpeas. Soaked chickpeas contained more aldehydes alcohols associated with unpleasant “beany” aromas compared to intensively processed (i.e., sterilized) chickpeas, which aromatic compounds, furanoids sulfur compounds. During storage, other changes occurred at elevated temperatures (28–42 °C) ambient 20 °C, therefore, accelerated shelf life testing was found be inappropriate sterilized At higher availabilities, thermally stored hydrocarbons, components ketones, while lower availabilities were found. It concluded that can both significantly influence whole