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<p>This study employed chemometrics to analyze changes in flavor-related compounds in five Bambara groundnut (<i>Vigna subterranea</i>) varieties: Cream Pink-Eye (CPE), Cream White-Eye (CWE), Red, Cream Black-Eye, and Black, subjected to cooking times of 0, 60, 90, and 120&#xa0;min. Free amino acids (FAAs) and volatile compounds of the samples were analyzed. Glutamic acid was the most abundant FAA, followed by aspartic acid and leucine, with cysteine and methionine being minimal. CPE and CWE showed superior FAAs retention, while Black type exhibited the lowest essential amino acid content and flavor complexity. GC-MS analysis identified significant changes in volatiles, with alcohols increasing in Red, CPE, and CWE, peaking at 8.46&#xa0;µg/g at 120&#xa0;min. Aldehydes also increased significantly in Red and CPE, with CWE reaching 70.29&#xa0;µg/g. Ketones and esters were detected primarily in Red and CWE, with Black showing minimal volatile retention. The chemometric fingerprinting of volatiles and FAAs revealed significant varietal differences in flavor formation, with cooking time playing a crucial role in the development of these compounds. Overall, both genotype and cooking duration significantly influenced the flavor and taste compounds of Bambara groundnuts.</p>

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Chemometrics-based fingerprinting of volatiles and amino acids in cooked bambara groundnut (Vigna subterranea)

  • 期刊论文

  • 发表日期：

    2026年1月13日

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  • Haroon Elrasheid Tahir,
  • Gifty Selorm Bansah,
  • Sulafa B H. Hashim,
  • Muhammad Arslan,
  • Gustav Komla Mahunu,
  • Hamza A. M. Abaker,
  • Alaa K. M. Khogly,
  • Mohammad Rezaul Islam Shishir,
  • Naymul Karim,
  • Li Zhihua,
  • Newlove Akowuah Afoakwah,
  • Hesham R. El-Seedi,
  • Zou Xiaobo

摘要

This study employed chemometrics to analyze changes in flavor-related compounds in five Bambara groundnut (Vigna subterranea) varieties: Cream Pink-Eye (CPE), Cream White-Eye (CWE), Red, Cream Black-Eye, and Black, subjected to cooking times of 0, 60, 90, and 120 min. Free amino acids (FAAs) and volatile compounds of the samples were analyzed. Glutamic acid was the most abundant FAA, followed by aspartic acid and leucine, with cysteine and methionine being minimal. CPE and CWE showed superior FAAs retention, while Black type exhibited the lowest essential amino acid content and flavor complexity. GC-MS analysis identified significant changes in volatiles, with alcohols increasing in Red, CPE, and CWE, peaking at 8.46 µg/g at 120 min. Aldehydes also increased significantly in Red and CPE, with CWE reaching 70.29 µg/g. Ketones and esters were detected primarily in Red and CWE, with Black showing minimal volatile retention. The chemometric fingerprinting of volatiles and FAAs revealed significant varietal differences in flavor formation, with cooking time playing a crucial role in the development of these compounds. Overall, both genotype and cooking duration significantly influenced the flavor and taste compounds of Bambara groundnuts.