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Food Res Int

Title:		Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS
Author(s):		Fischer E; Cachon R; Cayot N;
Address:		"Univ. Bourgogne Franche-Comte, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France. Univ. Bourgogne Franche-Comte, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France. Electronic address: nathalie.cayot@agrosupdijon.fr"
Journal Title:		Food Res Int
Year:		2021
Volume:		20211017
Issue:		Pt A
Page Number:		110760 -
DOI:		10.1016/j.foodres.2021.110760
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"HS-SPME-GC-MS is widely used to characterize the profile of volatile compounds despite some bad uses with a lack of information on the precision and repeatability of this technique. This work proposes a method, including a calibration step, to determine the global volatile compounds profile of a pea protein isolate at different pH of extraction. At the same time, nine compounds of interest were semi-quantified: hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, 2-pentylfuran, and 2,5-dimethylpyrazine. The variation coefficient of the method for a single fiber was 15%. Semi-quantification was done by external calibration. The global volatile compounds profile was composed of 39 compounds including 13 aldehydes, 9 alcohols, 13 ketones, and 4 furans. The quantification of the nine compounds of interest at different extraction pHs showed the importance of pH for aroma release from pea protein isolates. For example, hexanal release was found 59% higher with extraction using pH 4.5 than with pH 6.5"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/analysis *Pea Proteins Solid Phase Microextraction *Volatile Organic Compounds/analysis Beany off-flavour Binding Hs-spme-gc-ms Pea protein isolate Semi-quantification Volatile compounds;
Notes:		"MedlineFischer, Estelle Cachon, Remy Cayot, Nathalie eng Research Support, Non-U.S. Gov't Canada 2021/12/07 Food Res Int. 2021 Dec; 150(Pt A):110760. doi: 10.1016/j.foodres.2021.110760. Epub 2021 Oct 17"