Characterisation of off-flavour compounds and their sensory impact on Lupinus angustifolius L.: Special emphasis on volatile markers of green, grassy, and beany aroma notes and bitter taste

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Volatile organic compounds (VOCs) across five varieties of Lupinus angustifolius L. were quantified using headspace solid-phase microextraction assisted gas chromatography orbitrap mass spectrometry (HS-SPME-GC-Orbitrap-MS), and alkaloids were analysed using liquid chromatography mass spectrometry (LC-MS) with their sensory impact assessed through a trained panel. To our knowledge, this is the first systematic comparison of off-flavour profiles across multiple L. angustifolius varieties grown in Western Australia under different sowing conditions. Two-way analysis of variance (ANOVA) revealed that quinolizidine alkaloids (QAs) and VOCs in L. angustifolius were regulated by interactions between the sowing time and variety. Partial Least Squares regression (PLS-R) indicated that PBA Jurien exhibited stronger bitterness and a 'green/grassy' aroma, whereas Tanjil had a stronger beany aroma. Kalya and Mandelup showed lower contribution to undesirable sensory notes. Pearson correlation analysis revealed a weak positive, statistically significant relationship between 'green/grassy' aroma and specific lipoxygenase (LOX) activity across L. angustifolius varieties, whereas no significant correlation was observed between 'beany' aroma and specific LOX activity. Lupanine showed a strong positive correlation with specific LOX activity and a moderate positive association with bitterness. This study provides insights into screening L. angustifolius varieties with reduced 'beany', 'green/grassy' aromas and bitterness for future human food applications.

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