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Food Chem

Title:		Identification of predominant aroma components of dried pea protein concentrates and isolates
Author(s):		Liu Y; Cadwallader DC; Drake M;
Address:		"Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States. Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States. Electronic address: maryanne_drake@ncsu.edu"
Journal Title:		Food Chem
Year:		2023
Volume:		20221119
Issue:
Page Number:		134998 -
DOI:		10.1016/j.foodchem.2022.134998
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Pea protein is a growing plant-based protein ingredient. Pea proteins have characteristic undesirable flavors, leading to challenges in ingredient applications. The objective of this study was to characterize the flavor of pea proteins using descriptive sensory analysis and instrumental volatile compound analyses. Seven sensory attributes were identified in most pea proteins at variable intensities: cereal/grain, cardboard, green pea, beany/yellow pea, bitter, umami, and astringent. Other attributes, cheesy, doughy, sulfur, pyrazine, fecal, sweet aromatic and salty taste, were distinguishing flavors of some pea proteins (p < 0.05). The key aroma-active compounds in pea proteins were hexanal, heptanal, benzaldehyde, methional, 2-hexanone, 2-heptanone, 1-octen-3-one, 2-nonanone, 1-nonen-3-one, 1-pentanol, 2-pentyl furan, 2-isopropyl-3-methoxypyrazine, 2,5-dimethyl-3-(3-methylbutyl)-pyrazine and 2-methyl-isoborneol (present in all representative samples). Volatile compounds responsible for the majority of sample variation included 2-methyl butanal, (Z)-3-hexanal, (E,E)-2,4-decadienal, 1-octen-3-one, 2-decanone, 1-pentanol, 1-octen-3-ol, geosmin and 2,3-diethyl-5-methyl pyrazine (p < 0.05). This study can facilitate product development and flavor masking of various pea protein applications"
Keywords:		Odorants/analysis Gas Chromatography-Mass Spectrometry *Pea Proteins Taste *Volatile Organic Compounds/analysis Olfactometry Aroma extract dilution analysis (AEDA) Descriptive analysis Gas chromatography-olfactometry (GCO) Pea protein Solvent-assisted fla;
Notes:		"MedlineLiu, Yaozheng Cadwallader, Dylan C Drake, MaryAnne eng England 2022/12/01 Food Chem. 2023 Apr 16; 406:134998. doi: 10.1016/j.foodchem.2022.134998. Epub 2022 Nov 19"