In the present research the impact of processing (soaking, cooking and sterilisation) and oxygen availability during storage (up to 40 weeks at 20 ºC) on the volatile compounds in whole chickpeas was investigated. Volatile profiles of the differently processed chickpeas were obtained and compared. Soaking resulted in an increased number of aldehydes and alcohols, while thermal processing (e.g. cooking and sterilisation) originated compounds like furan derivatives, sulphur compounds and aromatic

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... compounds. More hydrocarbons, ketones and sulphur compounds were formed in sterilised chickpeas after storage at higher oxygen availability, while more alcohols were present in the chickpeas stored at lower oxygen availability. The results showed that both processing and oxygen availably during storage significantly affected the volatile profile of intact chickpeas.