Location: Sugarbeet and Bean Research
Project Number: 5050-21430-012-005-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: May 1, 2023
End Date: Apr 30, 2024
Develop high-throughput methods to evaluate flavor in pulses, including dry bean and chickpea. Fatty acid and lipid oxidation profiles will screened for relationship to off- flavors in pulse flours. Findings will be used to set breeding targets for pulse flours.
Lipid profiling: Fatty acid profile will be determined on pulse flours. Pulse flours and porridges will be extracted with hexane in an ultrasonic bath followed by centrifugation. Fatty acid methyl ester (FAME) derivatives will by prepared by transesterification using acidified methanol. The fatty acid methyl esters will be extracted with hexane. The hexane layer containing FAMEs will be separated and analyzed with a gas chromatograph -mass spectrometer attached to a flame ionization detector. Lipid oxidation will be measured according to the thiobarbituric acid reactive substances (TBARS) assay.