Fingerprinting of volatile profiles of sprouted and unsprouted seeds and flours of Phaseolus vulgaris cultivars using HS-SPME/GC-MS

Legumes are a vital source of plant-based protein and bioactive compounds, yet their consumption is often limited by the development of undesirable off-flavors during processing. This study investigated how germination and milling influence the volatile organic compound (VOC) profiles of three Phaseolus vulgaris cultivars. VOCs from both unsprouted and sprouted seeds, as well as their corresponding flours, were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. In total, 79 VOCs were identified in the seeds and 57 VOCs in the flours. These compounds were classified into seven major chemical groups, including terpene- and non-terpene-derived constituents. The results revealed that germination significantly altered the VOC profile, notably increasing non-terpene derivatives, especially aldehydes, while reducing terpene-based compounds, indicating intensified lipid oxidation. Milling further modified the aroma composition by increasing monoterpene hydrocarbons and decreasing certain non-terpene compounds. Multivariate analyses, including principal component analysis and hierarchical clustering, effectively differentiated the bean cultivars and processing treatments, and identified key marker compounds responsible for these variations. These findings provide a chemical characterization of VOC changes induced by germination and milling in Phaseolus vulgaris, contributing to the development of processing strategies aimed at optimizing the sensory quality and consumer acceptability of legume-based products.