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March 3, 2026
Open Access
Characterization of the aroma profile of fermented chickpea (Cicer arietinum L.) aquafaba by GC-MS and sensory analysis
LM
Lea Mehren
University of Bonn
RH
Rabea Hondrich
FM
Fabian Maretzky
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Key Points
Aroma profile characterization of fermented chickpea aquafaba highlights unique volatile compounds.
GC-MS analysis identified over 30 distinct aroma compounds in the aquafaba samples collected after fermentation.
Sensory analysis confirmed that participants preferred the aroma of certain fermented aquafaba samples over others.
Potential culinary applications for fermented chickpea aquafaba may enhance flavor in various dishes.
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Mehren et al. (Thu,) studied this question.
synapsesocial.com/papers/69a765ebbadf0bb9e87daf63
https://doi.org/https://doi.org/10.1016/j.crfs.2026.101333
Caracterização do perfil de aroma da aquafaba de grão-de-bico fermentado (Cicer arietinum L.) por GC-MS e análise sensorial | Synapse