INTRODUCTIONThe lack of animal protein resources on the planetarose a long time ago, and a global protein deficit inhuman nutrition continues to grow. According to someexperts, for example, over next 20 years, the shortage ofmeat will remain one of the global problems of mankind.At the same time, in foreign and domestictechnologies of obtaining food products, there isa positive experience in the complete or partialreplacement of expensive and difficultly reproducibleanimal protein resources with vegetable ones, includingmeat and dairy products [1–3].The use of alternative sources of protein allowsmanufacturers to simultaneously solve economic andtechnological problems, such as reducing productioncosts, stabilizing and improving the quality of meatsystems, increasing product yield, etc.Currently, a consumer begins to find benefitsof consuming products with alternative sources ofprotein, namely a lower cost and the ability to providethemselves with healthy food in the required amount.The experience of using vegetable proteins on anindustrial scale is mainly associated with importedsoy [4]. However, at the moment, during the unfoldingof measures to implement the provisions of the FoodSecurity Doctrine, either ensuring healthy nutrition, orthe development of domestic technologies, and rejectionof imports become relevant. Russian scientists have proved the benefits of legume proteins traditionallygrown in Russia (Saratov, Samara, Orenburg and Penzaregions and Altai Krai), the potential of which can besignificantly increased by pre-germination [1].Among alternative sources of protein, legumesoccupy priority positions in terms of protein quantityand quality. That is why they are preferred whencreating, for example, meat food systems [5, 6].Among them, lentils, known for its healing properties,should be distinguished. By the quantity and qualityof amino acids, the lentil protein is closest to thefirst grade beef protein. Compared to other legumes,lentils have a more balanced amino acid composition,containing an increased amount of valuable vitamins,macro-, microelements (including iodine), and lessoligosaccharides that cause intestinal flatulence.Lentils is one of few cultures containing only onedigestive enzyme inhibitor that acts on trypsin (Table 1).Lentils have good botanical properties, developand fruit well in Central Russia (Chernozemye, Volgaregion).The choice of lentils as an object of the study isjustified by the results of chemical analysis obtained byHowell, according to which this culture has a numberof obvious advantages compared to other legumes [9].However, the test results achieved in the conditions ofthe “Kalacheevsky” meat factory showed the limiteduse of lentils even in small quantities (5–8%) due to itsbean taste and smell. In this regard, germination is ofpractical interest, not only to improve the balance ofthe amino acid composition, and to increase the contentof micronutrients, but also to assess the possibility ofeliminating undesirable sensory properties.Many researchers confirm that, as a result ofgermination, a decrease in the oligosaccharide fractionis observed (Fig. 1), additional vitamins are synthesized,increasing the total nutritional and biological valueof the product [10–17]. However, the informationconcerning change in organoleptic properties isextremely insufficient, and ungeneralized [13–16]. Lentilproducts (flour, concentrate, isolate) combine well andreplace food systems of animal origin (meat, dairy).Our previous results proved that germinatingsignificantly improved the biological value of rawmaterials, namely the content of proteins, vitamins, andminerals. The amount of amino acids increased by afactor of 1.5–2 (Fig. 1).The amino acid composition of the protein becomesmore balanced, with the score close to the score of thereference protein (Fig. 2). A significant increase in lysineand tryptophan, the most valuable amino acids, canbe mentioned. Lysine is a deficient amino acid, which,combined with vitamins, strengthens the immunesystem, promotes calcium absorption from the intestine,as well as contributes to cellular protein and bone tissueformation. Tryptophan is involved in the serotonin (thehormone of happiness) formation; mood, sleep quality,level of pain threshold and susceptibility to variousirritants and inflammations depend on its concentration.An increase in the content of minerals and vitamins,as well as a decrease in the number of oligosaccharides,an anti-nutritional factor of legumes, were also noted(Table 2).Identification of total aromas by sensory methods,taking into account the nutritional value of lentils, isespecially important. All these indicators belong tofood chemistry, the most important section in the studyof food products, providing important information inthe selection of raw materials, and it also means for aconsumer a better applicability of the product in a foodsystem [17, 18]. The information obtained will allowus to construct a product with properties (chemicalcomposition, appearance, taste, and smell) close to thoseof meat.The aim of the study was to assess the total aromasof lentils during germination, to eliminate extraneousodor by partial or complete replacement of animalproteins in food systems of animal origin.STUDY OBJECTS AND METHODSThe object of study was brown lentil beans(State Standard 7066-77I) germinated in laboratoryconditions at Voronezh State University of EngineeringTechnologies.Grains of untreated lentils were germinated at 21–23°C for 3–4 days, preventing their complete drying out.The general chemical composition of sprouted lentilsis presented in Table 2, and the amino acid compositionof proteins in Fig. 1. It can be seen from the data thatgerminated lentil grains have significant advantages inthe content of the most important nutrients.The study of total aromas was carried out on aMAG-8 laboratory (experimental) odor analyzer (Fig. 3)with the electronic nose methodology, by the methodof piezoelectric quartz weighing with an array ofsensors [20–22]. We analyzed three samples: wet grain,germinated grain and water.I State Standard 7066-77. Lentil for human consumption (plateshaped).Requirements for state purchases and deliveries. Moscow:Izdatelʹstvo standartov; 2003. 8 p.The sensor array consisted of eight sensors basedon BAW-type piezoelectric quartz resonators with anoscillation frequency of 10.0 MHz and with diverse filmsorbents on electrodes.Coatings are selected in accordance with the testobjective (possible emission from samples of variousorganic compounds):Sensor 1 – Multilayer Carbon Nanotubes, MCNT;Sensor 2 – Polyethylene glycol succinate, PEGS;Sensor 3 – Polyethylene glycolsebacinate, PEGSb;Sensor 4 – Polyethylene Glycol Adipate, PEGA;Sensor 5 – Polyethylene glycol-2000, PEG-2000;Sensor 6 – Dicyclohexane-18-Crown-6, DCH18C6;Sensor 7 – Twin-40, Tween;Sensor 8 – Polyethylene Glycolphthalate, PEGP.Grain samples were placed in glass tubes (10 gin each), tightly closed, kept at room temperature(20 ± 1°C) for at least 20 min to saturate theequilibrium gas phase over the samples. Then, wedetermined moisture content, which amountedto 51.2%. 3 cm³ of the equilibrium gas phasewas taken through a membrane with individualsyringes and introduced into the detection cell.The background of the array of sensors was from15 to 30 Hz·s. The measurement time was 60 s,the mode for recording sensor responses was uniformwith a step of 1 s, the optimal algorithm for presentingFigure 2 Effect of germination on lentil amino acid scoreTable 2 Effect of germination on chemical compositionof lentil seedsIndicators Сontent in 100 g of productBefore germination After germinationProteins, g 26.15 29.56Fat g 1.2 1.1Carbohydrates, g 53.7 41.06including glucose 8.45 13.64Oligosaccharides:raffinose 0.9 0.5stachyose 2.7 2.1verbascose 1.4 0.8Starch 33.8 24.12Cellulose 3.65 3.04Ash 3.65 3.31Moisture 12.33 18.1Minerals, mgcalcium 84.23 84.62phosphorus 401.16 400.3magnesium 78.9 76.3iron 12.06 12.32sodium 56.12 55.91potassium 659.18 659.51Vitamins mgВ1 0.5 0.78В2 0.21 0.48РР 1.8 2.21С – 0.04β-carotene 0.03 0.08responses was based on the maximum responses ofindividual sensors. The measurement error was 10%.The total analytical signal is generated by using theintegrated signal processing algorithm of eight sensorsin the form of a “visual imprint”. To determine the totalcomposition of sample smell, we used the full “visualimprints” of the peaks (the largest responses of eightsensors), constructed from the maximum responses ofthe sensors in the equilibrium gas phase of the samplesduring the measurement time (no more than 1 min).The similarity and difference in the composition of thevolatile odor fraction over the analyzed samples wasestablished [20]. Slight differences in the compositionof the gas mixture were established by comparingthe kinetic “visual imprints” constructed from theresponses of all the sensors recorded at different timesover the entire measurement interval. The nature of thecomponents mixture is more apparent in such analyticalsignals. Both types of signals, as well as the area of thefigures are calculated automatically in the instrumentsoftware.The following criteria for assessing differences in thesmell of the analyzed samples are selected:A qualitative characteristic - the form of a “visualimprint” with characteristic distributions along theresponse axes, was determined by the set of compoundsin the equilibrium gas phase.Quantitative characteristics:1) The total area of the full “visual imprint”(SΣ, Hz·s) was used to estimate the total intensity ofthe aroma proportional to the concentration of volatilesubstances, including water. This parameter wasconstructed from all signals of all sensors for the fullmeasurement time;2) The maximum signal of sensors with the mostactive or specific sorbent films (ΔFmax, Hz) wasapplied to assess the content of individual classes oforganic compounds in the EGP by the normalizationmethod [21, 22];3) The identification parameter (Aij) was used toidentify individual classes of compounds in a mixture.This parameter was calculated from the signals ofthe sensors in the analyzed samples and for standardcompounds.Sensor responses were recorded, processed andcompared in the software of the MAG Soft analyzer.RESULTS AND DISCUSSIONIn the course of experimental studies (Table 3), thetotal content of volatile compounds in the EGP wasfound to correlate with the total analytical signal of the“electronic nose” – the area of the “visual imprint” ofthe response peaks.Insignificant differences were found in the total odorintensity over samples of wet and germinated grains,however, the contribution to the total sorption responseof different classes of compounds is not equal. Toestablish differences in the composition (qualitative andquantitative) of the volatile odor fraction, we analyzedthe total content of readily volatile components in theequilibrium gas phase over the samples (Fig. 4).The shape of the “visual imprint” of the sensorresponses in the array showed insignificant differencesin the chemical composition of the equilibrium gasphase over samples of wet and germinated grain. Thecontent of volatile compounds in the equilibrium gasphase over germinated grain was less by 12% than overwet grain.Additionally, we noted the change in the quantitativecomposition of the odor above the samples accordingto the relative content of the main classes of volatilecompounds, evaluated by the normalization method(Table 4).Figure 3 A general view of the workplace with the MAG-8analyzerTable 3 “Visual imprint” area of the sensor signals (S1-S8) in the equilibrium gas medium above the samplesSamples S1-MCNT S2-PEGS S3-PEGSb S4-PEGA S5-PEG-2000 S6-DCH18 C6 S7-Twееn S8-PEGP Ssum, Hz·sWet grain 9 13 9 14 14 9 11 11 353Germinatedgrain8 13 8 12 13 9 11 11 312Water 18 21 15 24 23 17 21 22 1135MCNTs – multilayer carbon nanotubes, PEGS – polyethylene glycol succinate, PEGSb – polyethylene glycol sebacinate, PEGA – polyethyleneglycol adipate, PEG-2000 – polyethylene glycol, DCH18C6 – dicyclohexane-18-Crown-6, Tween – Twin 40, PEGP – polyethylene glycolphthalateFigure 4 “Visual prints” of the maximum sensor signals inthe equilibrium gas phase above the samples. The rotary axisindicates the numbers of the sensors in the array (experimentalpart), and the vertical – the responses of the sensors at aparticular point in time (ΔFmax, Hz)After germination, a decrease in the intensity ofaroma was noted in the universal indicator, as well asin the “O-containing”, “alcohols, ketones, amines” and“alcohols, ketones, water” indicators.Alcohols are the most commonly found compoundsin natural essential oils. As part of essential oils, theydo not only add a peculiar aroma, but also contribute tothe manifestation of antiseptic activity against bacterialand viral infections, have analgesic, anesthetic andtonic effects, as well as regulate hormonal activity.The absence of toxicity is very important, thereforeessential oils with a predominant alcohol contentare relatively safe.Natural essential oils with a high content of ketonescan cause side effects: neurotoxicity (negatively affectthe functions of the nervous system), embryotropiceffect (dangerous during pregnancy), and hepatotropiceffect (disrupt liver function).Some amines are very toxic substances. Inhalationof their fumes and contact with skin are dangerous.Aliphatic amines affect the nervous system, as well ascause violations of the permeability of the walls of bloodvessels and cell membranes, liver functions and thedevelopment of dystrophy.We found that grain samples differed in qualitycomposition. For a more visual presentation of theresults, a spectrum of identification parameters wasconstructed (Fig. 5). The compositions of the equilibriumgas phase can be considered identical if the spectracoincide within the error (equal to or greater than 0.1).Germinated grain contained fewer components inquality composition than wet grain. To establish suchdifferences, the distribution by identification parametersof their absolute differences from water was traced(Fig. 6).Differences by more than ± 0.1 units are significantand indicate a different composition of compoundsin the equilibrium gas phase above the samples. InFig. 5 the allowable difference interval is marked withblack lines.A significant change in the qualitative compositionof the sprouted grain compared to wet grain wasTable 4 Signal ratio of several sensors in the matrix for test samplesSamples S1-MCNT S2-PEGS S3-PEGSb S4-PEGA S5-PEG-2000 S6-DCH18 C6 S7-Twееn S8 -PEGPUniversalsensorN-containing Alcohols,ketones, aminesAlcohols,ketones, waterO-containing Alcohols, acids AliphaticacidsEtherWet grain 10 14.4 10 15.6 15.6 10 12.2 12.2Germinatedgrain9.4 15.3 9.4 14.1 15.3 10.6 12.9 12.9water 11.2 13 9.3 14.9 14.3 10.6 13 13.7MCNT – multilayer carbon nanotubes, PEGS – polyethylene glycol succinate, PEGSb – polyethylene glycol sebacinate, PEGA – polyethyleneglycol adipate, PEG-2000 – polyethylene glycol, DCH18C6 – dicyclohexane-18-Crown-6, Tween – Twin, PEGP – polyethyleneglycolphthalateFigure 6 Absolute differences in identification parameters forgrain samples compared to water. The X axis is the number ofidentification parametersestablished. Water was also very different from bothgrain samples, which suggests that not only watervapor, but also other organic volatile compounds werepresent in the equilibrium gas phase. The qualitativecomposition of the EGP above wet and germinatedsamples differed significantly (for selected points –by 60%).In parallel, an analysis of the sensory characteristicsof the grain was carried out. A significant decrease inthe sharp smell of legumes after germination was found.This makes it possible to reduce the legume smell, whichis a drawback when added to food products, or whentraditional raw materials are completely replaced.CONCLUSIONTesting in laboratory and pilot production conditionsshowed that the use of pre-processed lentil grainswould allow replacing up to 50% of raw meat in mincedproducts (ready-to-cook food, cupats) without changingthe smell of the products. Smell is easily masked byspices and food additives. The products possess juicinessand attractive appearance.The conducted studies opened up new prospects forthe creation of meat and vegetable products enrichedwith biologically active substances, that have thepossibility of wider use of domestic raw materials andthe development of import-substituting technologies forhealthy nutrition products.Germinated lentils are supposed to be used both aspart of meat systems and as an independent ingredientfor salads, as well as when creating products thatsimulate meat for fasting, or when creating enrichedextruded products for people who lose weight (bread,bran, etc.).CONTRIBUTIONL.V. Antipova – 40%, T.A. Kuchmenko – 30%,A.A. Osmachkina – 20%, N.A. Osipova – 10 %.CONFLICT OF INTERESTSThe authors declare no conflict of interest.