# Influence of Malted Chickpea on the Composition of Volatiles in Humans
## 2 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Compound** & **KI Exp.** & **KI Lit. 1** & \begin{tabular}{c} **Similarity** \\ **Search** \\ \end{tabular} & \
\begin{tabular}{c} **Perceived Odor of the** \\ **Compound 2** \\ \end{tabular} &
\begin{tabular}{c} **Odor Threshold** \\ **[ppb] 3** \\ \end{tabular} \\ \hline
1-Hexanol & 849 & 863 & 95\% &
\begin{tabular}{c} green; herbaceous; woody; \\ sweet, beany; grassy \\ \end{tabular} & 2500 \\ \hline
2-Heptanone & 874 & 889 & 95\% & \begin{tabular}{c} fruity; spicy; sweet; herbal; \\ coconut; woody \\ \end{tabular} & 224 \\ \hline Heptanal & 891 & 902 & 96\% & \begin{tabular}{c} fresh; aldehyde; fatty; green; \\ herbal; cognac; ozone \\ \end{tabular} & 2.8 \\ \hline Pyrazine, 2,5-  dimethyl- & 905 & 911 & 92\% & \
\begin{tabular}{c} nuty; peanutty; musty; earthy; \\ powdery; roasted; cocoa-like. \\ \end{tabular} & 7.9 \\ \hline Benzaldehyde & 949 & 960 & 94\% &
\begin{tabular}{c} almond; fruity; nutty. \\ \end{tabular} & 350 \\ \hline
1-Heptanol & 962 & 966 & 92\% &
\begin{tabular}{c} oily; nutty; fatty; green; \\ aldehyde \\ \end{tabular} & 520 \\ \hline
1-Octen-3-ol & 974 & 980 & 93\% &
\begin{tabular}{c} beany, mushroom; fungal; \\ earthy; floral. \\ \end{tabular} & 100 \\ \hline
5-Hepten-2-one, 6-methyl- & 979 & 985 & 96\% & fatty; green; citrusy. & 525 \\ \hline Furan, 2-pentyl & 984 & 988 & 95\% & fruity; green; earthy; beauty & 4.8 \\ \hline Pyrazine, 2-ethyl-3-methyl- & 999 & 1002 & 96\% & \
\begin{tabular}{c} nuty; peanut; musty; corn-like; \\ earthy; bready. \\ \end{tabular} & 0.55 \\ \hline Octanal & 1004 & 998 & 93\% &
\begin{tabular}{c} aldehyde; waxy; citrusy; soapy, \\ fatty, orange-like. \\ \end{tabular} & 3.4 \\ \hline
1-Hexanol, 2-ethyl & 1008 & 1002 & 91\% &
\begin{tabular}{c} rosey; citrusy; fresh; floral; oily; \\ sweet. \\ \end{tabular} & 1493 \\ \hline
3-Octen-2-one & 1028 & 1030 & 94\% & \begin{tabular}{c} earthy; spicy; herbal; sweet; \\ mushroom; hay-like; blueberry. \\ \end{tabular} & 6.7 \\ \hline Benzeneacetaldehyde & 1046 & 1042 & 92\% & \
\begin{tabular}{c} honey; sweet; floral; chocolate; \\ cocoa \\ \end{tabular} & 4 \\ \hline \(\beta\)-Ocimene & 1052 & 1050 & 91\% &
\begin{tabular}{c} floral; herbal; flowery; sweet. \\ \end{tabular} & 34 \\ \hline
1-Octanol & 1061 & 1068 & 94\% & \begin{tabular}{c} waxy; green; citrusy; aldehyde; \\ oily, floral; sweet; fatty; \\ coconutty. \\ \end{tabular} & 4.4 \\ \hline Pyrazine, 3-ethyl- 2,5-dimethyl- & 1079 & 1074 & 96\% & \begin{tabular}{c} potato-like; cocoa; roasted; \\ nutty. \\ \end{tabular} & 0.00186 \\ \hline Nonanal & 1108 & 1100 & 94\% & \begin{tabular}{c} waxy; aldehyde; citrusy; fresh; \\ green; lemon peel; \\ cucumber-like; fatty. \\ \end{tabular} & 2.8 \\ \hline _trans_-2-Nonenal & 1159 & 1149 & 93\% & \begin{tabular}{c} beany; green; soapy; \\ cucumber-like; melon; \\ aldehyde; fatty. \\ \end{tabular} & 0.19 \\ \hline Decanal & 1213 & 1201 & 94\% & \
\begin{tabular}{c} sweet; aldehyde; orange; waxy; \\ citrus rind. \\ \end{tabular} & 9.3 \\ \hline Undecanal & 1314 & 1306 & 92\% & waxy; aldehyde; soapy; citrusy. & 5 \\ \hline Dodecanal & 1419 & 1408 & 91\% &
\begin{tabular}{c} soapy; waxy; citrus; orange; \\ mandarin. \\ \end{tabular} & 0.53 \\ \hline \hline \end{tabular}  
* Reference for the Kovats Index library: [15]2 Reference for the perceived odors: [16]; 3 References for odor threshold: [17; 18; 19; 20; 21; 22; 23; 24; 25; 26; 27; 28].  
\end{table} 
Table 1: Kovats indices, similarity search, perceived odor, and odor threshold of the identified volatile compounds. Most of the detected compounds belonged to the chemical group of aldehydes (nine compounds) and alcohols (five compounds). In the volatilome of hummus, three ketones, three pyrazines, one furan, and one terpene were also detected. The total concentration of volatiles in sample 0D was 448.03 ppb (Figure 1). Malts produced from chickpeas germinated for 24, 48, and 72 h were characterized by a lower concentration of volatiles, 291.15 ppb for 1D, 255.98 ppb for 2D, and 271.68 ppb for 3D.