# Influence of Malted Chickpea on the Composition of Volatiles in Humans
## 4 Conclusions  
Hummuses produced from malted chickpeas are characterized by a different amount of volatiles than hummus produced from unmalted chickpeas. However, the germination length of the chickpea during the malting procedure has a crucial influence on the amount of volatiles present in the finished product. The main groups of compounds that are influenced by the malting procedure are aldehydes, alcohols, ketones, and pyrazines. Hummuses produced from malts germinated by 96 h or 120 h were mostly characterized by a greater amount of each volatile compound than hummus produced from unmalted chickpeas, while using chickpeas germinated by 24 h, 48 h, and 72 h resulted in a lower \begin{table}
\begin{tabular}{c c c} \hline
**Compound** & **LOD [ppb]** & **LOQ [ppb]** \\ \hline
1-Hexanol & 43.72 & 132.5 \\ \hline
2-Heptanone & 1.57 & 4.77 \\ \hline Heptanal & 1.95 & 5.91 \\ \hline Pyrazine, 2,5- dimethyl- & 2.02 & 6.13 \\ \hline Benzaldehyde & 7.4 & 22.44 \\ \hline
1-Heptanol & 1.9 & 5.77 \\ \hline
1-Octen-3-ol & 2.55 & 7.74 \\ \hline
5-Hepten-2-one, 6-methyl- & 5.15 & 15.6 \\ \hline Furan, 2-pentyl & 4.97 & 15.08 \\ \hline Pyrazine, 2-ethyl-3-methyl- & 3.46 & 10.49 \\ \hline Octanal & 5.73 & 17.35 \\ \hline
1-Hexanol, 2-ethyl & 3.81 & 11.56 \\ \hline
3-Octen-2-one & 0.53 & 1.61 \\ \hline Benzeneacetaldehyde & 17.07 & 51.71 \\ \hline \(\beta\)-Ocimene & 4.94 & 14.97 \\ \hline
1-Octanol & 3.22 & 9.77 \\ \hline Pyrazine, 3-ethyl-2,5-dimethyl- & 0.4 & 1.2 \\ \hline Nonanal & 12.52 & 37.95 \\ \hline _trans_-2-Nonanal & 0.24 & 0.73 \\ \hline Decanal & 3.96 & 11.99 \\ \hline Undecanal & 0.65 & 1.96 \\ \hline Dodecanal & 0.27 & 0.81 \\ \hline \end{tabular}
\end{table} 
Table 3: Limits of detection (LOD) and limits of quantitation (LOQ) of compounds analyzed by GC/MS, utilizing internal standard method. concentration of most of the volatiles. It is possible, therefore, to choose various kinds of malled chickpeas in order to produce hummus with a stronger or milder odor. Furthermore, the gathered data show that legume malts, due to their modified volatile composition, could be an interesting topic of research in all branches of food science that use legume seeds and could provide more interesting information in the future. **Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/molecules30061231/s1](https://www.mdpi.com/article/10.3390/molecules30061231/s1)]([https://www.mdpi.com/article/10.3390/molecules30061231/s1](https://www.mdpi.com/article/10.3390/molecules30061231/s1)), Mass spectra of the identified compounds, as well as sample chromatograms are provided in the Supplementary Materials. Figure S1. Mass spectrum of the compound with retention time 4.534 min (Hexanol); Figure S2. Mass spectrum of the compound with retention time 4.894 min (2-Heptanone); Figure S3. Mass spectrum of the compound with retention time 5.126 min (Heptanal); Figure S4. Mass spectrum of the compound with retention time 5.314 min (Pyrazine, 2,5-dimethyl-); Figure S5. Mass spectrum of the compound with retention time 6.254 min (Benzaldehyde); Figure S6. Mass spectrum of the compound with retention time 6.424 min (1-Heptanol); Figure S7. Mass spectrum of the compound with retention time 6.617 min (1-Octen-3-ol); Figure S8. Mass spectrum of the compound with retention time 6.700 min (5-Hepten-2-one, 6-methyl-); Figure S9. Mass spectrum of the compound with retention time 6.809 min (Furan, 2-pentyl-); Figure S10. Mass spectrum of the compound with retention time 7.020 min (Pyrazine, 2-ethyl-3-methyl-); Figure S11. Mass spectrum of the compound with retention time 7.064 min (Octanal); Figure S12. Mass spectrum of the compound with retention time 7.550 min (1-Hexanol, 2-ethyl-); Figure S13. Mass spectrum of the compound with retention time 7.723 min (3-Octen-2-one); Figure S14. Mass spectrum of the compound with retention time 7.843 min (Benzeneacetaldehyde); Figure S15. Mass spectrum of the compound with retention time 7.914 min (beta.-Ocimen); Figure S16.