{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T04:31:24Z","timestamp":1792816284967,"version":"4.5.0"},"reference-count":74,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T00:00:00Z","timestamp":1761264000000},"content-version":"vor","delay-in-days":23,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100007917","name":"Agricultural Research Service","doi-asserted-by":"publisher","award":["58\u20105050\u20102\u2010010"],"award-info":[{"award-number":["58\u20105050\u20102\u2010010"]}],"id":[{"id":"10.13039\/100007917","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Pulses are nutrient\u2010dense and have a low carbon and water footprint but remain underutilized in the United States. A potential strategy to boost pulse consumption involves milling pulses into flour and incorporating them into convenience products traditionally made from wheat flour. However, acceptance of pulse\u2010based products often decreases due to beany off\u2010flavors. Hence, addressing off\u2010flavors\u2014commonly described as green\/vegetative, musty\/earthy, or beany\u2014is essential for sustained adoption. This study evaluated the impact of cultivar selection and processing methods (boiling, roasting) to reduce off\u2010flavors in eight pulse cultivars using descriptive analysis (DA) and rapid volatile profiling with gas chromatography\u2013mass spectrometry (GC\u2013MS) and electronic nose (e\u2010nose). DA revealed significant differences (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) across cultivars and processing treatments for 20 sensory attributes, with roasting reducing green\/vegetative and earthy\/mushroom\/musty off\u2010flavors but increasing beany characteristics, especially in roasted navy bean flour. We identified eight key volatiles via GC\u2013MS, including ketones, aldehydes, and alcohols, which were strongly correlated with green\/vegetative and musty\/earthy flavors. However, GC\u2013MS had limitations in predicting beany off\u2010flavors, likely due to the chosen targeted analytical approach. In contrast, the untargeted e\u2010nose approach effectively identified discriminant ions that correlated with sensory attributes such as toasted and beany odors in roasted flours. E\u2010nose data aligned better with DA results, highlighting its potential as a first screening tool for rapid flavor profiling. Findings highlight the importance of refining pretreatment methods and selecting cultivars with milder flavors. E\u2010nose and GC\u2013MS can be used to optimize the sensory quality of pulse flour, supporting increased consumer acceptance of pulse\u2010based products.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Despite widespread production of common beans, their consumption is often limited due to off\u2010flavors. While pulse flavor research has largely focused on peas, chickpeas, and faba beans, there is a need to explore cultivar selection and processing strategies for beans. This study demonstrates that lighter\u2010colored bean cultivars and pretreatment with roasting can reduce known off\u2010flavors. Additionally, e\u2010nose offers a rapid alternative compared to traditional sensory and GC\u2013MS methods, helping breeders and product developers to efficiently screen large sample sets for off\u2010flavors. These findings can support the development of pulse\u2010based products with reduced off\u2010flavors, ultimately improving consumer acceptance and consumption.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70610","type":"journal-article","created":{"date-parts":[[2025,10,25]],"date-time":"2025-10-25T05:04:04Z","timestamp":1761368644000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Evaluating the Impact of Cultivar and Processing on Pulse Off\u2010Flavor Through Descriptive Analysis, GC\u2013MS, and E\u2010Nose"],"prefix":"10.1111","volume":"90","author":[{"given":"Kaveri","family":"Ponkshe","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition Michigan State University  East Lansing Michigan USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aubrey","family":"DuBois","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition Michigan State University  East Lansing Michigan USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lili","family":"Towa","sequence":"additional","affiliation":[{"name":"Alpha MOS  Toulouse France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9986-7760","authenticated-orcid":false,"given":"Sharon","family":"Hooper","sequence":"additional","affiliation":[{"name":"Department of Plant, Soil and Microbial Sciences Michigan State University  East Lansing Michigan USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karen","family":"Cichy","sequence":"additional","affiliation":[{"name":"Department of Plant, Soil and Microbial Sciences Michigan State University  East Lansing Michigan USA"},{"name":"Sugarbeet and Bean Research Unit USDA\u2010ARS  East Lansing Michigan USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7881-2306","authenticated-orcid":false,"given":"Emily J.","family":"Mayhew","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition Michigan State University  East Lansing Michigan USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,10,24]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.01.053"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013221998843"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jare.2017.11.003"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01083331"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.12.027"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00122-020-03745-3"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1515\/revce-2018-0066"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127880"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113217"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12893"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2016.04.082"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00125a015"},{"key":"e_1_2_9_14_1","unstructured":"deMendiburu F.2021. \u201cagricolae: Statistical Procedures for Agricultural Research.\u201dhttps:\/\/CRAN.R\u2010project.org\/package=agricolae."},{"key":"e_1_2_9_15_1","unstructured":"Der T. J.2010. \u201cEvaluation of Micronized Lentil and Its Utilization in Low\u2010Fat Beef Burgers.\u201d Master's thesis University of Saskatchewan."},{"key":"e_1_2_9_16_1","doi-asserted-by":"crossref","unstructured":"Dietary Guidelines Advisory Committee.2024. \u201cScientific Report of the 2025 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human Services and Secretary of Agriculture.\u201dhttps:\/\/doi.org\/10.52570\/DGAC2025.","DOI":"10.52570\/DGAC2025"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/21551197.2019.1646690"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1063\/1.3660805"},{"key":"e_1_2_9_19_1","unstructured":"Fashakin O. O. I. G.Medina\u2010Meza andK.Cichy. n.d. \u201cEnhancing Phytochemical Composition and Nutritional Profiles in Common Bean Names and E\u2010Mail Addresses for All Authors.\u201dhttps:\/\/cabidigitallibrary.org."},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c07505"},{"key":"e_1_2_9_21_1","unstructured":"Food and Agriculture Organization (FAO).1994. \u201cDefinition and Classification of Commodities.\u201dopenknowledge.fao.org."},{"key":"e_1_2_9_22_1","doi-asserted-by":"crossref","unstructured":"Garden\u2010Robinson J. andR.West.2023. \u201cMedical Research Archives.\u201dhttps:\/\/doi.org\/10.18103\/mra.v11i10.4630.","DOI":"10.18103\/mra.v11i10.4630"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1080\/07315724.1994.10718446"},{"key":"e_1_2_9_24_1","unstructured":"Harrell F. E. Jr.2024. \u201cHmisc: Harrell Miscellaneous.\u201dhttps:\/\/CRAN.R\u2010project.org\/package=Hmisc."},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2023.100422"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijheh.2014.01.001"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980026y"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.09.059"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10123140"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8120651"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1987.tb14076.x"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-007-1288-y"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.18637\/jss.v025.i01"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-023-04249-2"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.snb.2007.07.053"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2015.1121494"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.01.024"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1158\/0008-5472.CAN-05-3637"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2003.tb09620.x"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2019.e02459"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu13082668"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.3046"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-009-2362-4"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010018\u20109785\u20105"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130\u2010007\u20100059\u20103"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781420045673"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2024.112840"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.70608"},{"key":"e_1_2_9_49_1","unstructured":"R Core Team.2022.R: A Language and Environment for Statistical Computing.R Foundation for Statistical Computing.https:\/\/www.R\u2010project.org\/."},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.3390\/bios9020066"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2016.00669"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM\u201006\u201016\u20100161\u2010FI"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf202816u"},{"key":"e_1_2_9_54_1","first-page":"321","article-title":"Cooking of Winged Bean Seed","volume":"62","author":"Ruberte R. M.","year":"1979","journal-title":"Journal of Agriculture of the University of Puerto Rico"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11142146"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(98)00015-6"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1974.tb00990.x"},{"key":"e_1_2_9_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111582"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.1080\/00021369.1977.10862443"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/0925-4005(92)85001-D"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131892"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.08.007"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1389-0344(01)00070-3"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-459X.2004.tb00133.x"},{"key":"e_1_2_9_65_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111981"},{"key":"e_1_2_9_66_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10030667"},{"key":"e_1_2_9_67_1","unstructured":"Westland J.2021.Use of Salt to Increase Analyte Concentration in SPME Headspace Applications.Agilent Technologies.https:\/\/www.agilent.com\/cs\/library\/applications\/an-smoke-taint-wine-SPME-8890-gc-5994-3159en-agilent.pdf."},{"key":"e_1_2_9_68_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-319-24277-4"},{"key":"e_1_2_9_69_1","doi-asserted-by":"publisher","DOI":"10.21105\/joss.01686"},{"key":"e_1_2_9_70_1","doi-asserted-by":"publisher","DOI":"10.3390\/s90705099"},{"key":"e_1_2_9_71_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12113499"},{"key":"e_1_2_9_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.115219"},{"key":"e_1_2_9_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.12.048"},{"key":"e_1_2_9_74_1","doi-asserted-by":"publisher","DOI":"10.1002\/cche.10233"},{"key":"e_1_2_9_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.04.028"}],"updated-by":[{"DOI":"10.1111\/1750-3841.71252","type":"correction","label":"Correction","source":"publisher","updated":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T00:00:00Z","timestamp":1782777600000}}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70610","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.70610","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70610","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70610","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T15:18:01Z","timestamp":1781968681000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70610"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10]]},"references-count":74,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2025,10]]}},"alternative-id":["10.1111\/1750-3841.70610"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70610","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10]]},"assertion":[{"value":"2025-05-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-09-23","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-10-24","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70610"}}