| Title: | Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference |
| Author(s): | Zhang C; Hua Y; Li X; Kong X; Chen Y; |
| Address: | "School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: yfhua@jiangnan.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.127469 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma compounds as important odorants with OAVs greater than 1 in pea and soy milk. OAVs contribution rate demonstrated that 6 compounds contributed most to the characteristic off-flavor of pea milk, among which 2-methoxy-3-isopropyl-(5 or 6)-methyl pyrazine, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal contributed more than others. For soy milk, 1-octen-3-one, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal showed more important contributions. These odor-active compounds were divided into non-lipoxygenase (non-LOX) and LOX pathways based on their synthesis. Several endogenous enzymes that are important to the LOX pathway were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS), and the contents of key off-flavor compounds were found to be related to the enzyme activities, while the lipid content was not an important factor" |
| Keywords: | "Aldehydes/analysis Chromatography, Liquid Milk Substitutes/*chemistry Odorants/analysis *Olfactometry Peas/*chemistry/enzymology Soy Milk/chemistry Soybeans/*chemistry/enzymology Tandem Mass Spectrometry Volatile Organic Compounds/*analysis Endogenous enz;" |
| Notes: | "MedlineZhang, Caimeng Hua, Yufei Li, Xingfei Kong, Xiangzhen Chen, Yeming eng Comparative Study England 2020/07/17 Food Chem. 2020 Dec 15; 333:127469. doi: 10.1016/j.foodchem.2020.127469. Epub 2020 Jul 3" |
