Ebert Sandra, Michel Wiebke, Nedele Ann-Kathrin, Baune Marie-Christin, Terjung Nino, Zhang Yanyan, Gibis Monika, Weiss Jochen
Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
J Sci Food Agric. 2022 Feb;102(3):1021-1029. doi: 10.1002/jsfa.11437. Epub 2021 Aug 7.
The use of plant proteins as food ingredients might be limited due to the presence of foreign or 'off' flavors, which may evolve during extraction and subsequent processing. In this study, the influence of dry (TVP) and wet (WTP) texturization on characteristic volatile compounds of two different pea protein isolates was assessed using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) after direct immersion stir bar sorptive extraction (DI-SBSE).
Twenty-four odor-active compounds were found, with a prevalence of carbonyls from fat oxidation. Nine of these compounds which are also known as major (off-) flavor contributors in peas were distinctively impacted in all texturates: hexanal, nonanal, 2-undecanone, (E)-2-octenal, (E, Z)-3,5-octadiene-2-one, (E, E)-2,4-decadienal, 2-pentyl-furan, 2-pentyl-pyridine, and γ-nonalactone. For example, hexanal, a characteristic green odorant, was reduced by up to sixfold by wet texturization, from 3.29 ± 1.05% (Pea Protein I) to 0.52 ± 0.02% (Pea WTP I). Furthermore, (E,Z)-3,5-Octadiene-2-one and (E,E)-2,4-decadienal were decreased by 1.5- and 1.8-fold when Pea Protein I and Pea TVP I were compared.
An overall reduction in fat oxidation products and of green and fatty odor-active compounds was observed. The results represent a first insight into the process-related modulation of pea protein (off-) flavors to broaden the applicability of pea proteins as food ingredients.
由于在提取及后续加工过程中可能会产生外来或“不良”风味，植物蛋白作为食品成分的应用可能会受到限制。在本研究中，采用直接浸入式搅拌棒吸附萃取（DI-SBSE）结合气相色谱-质谱-嗅觉测定法（GC-MS-O），评估了干燥（TVP）和湿润（WTP）组织化处理对两种不同豌豆分离蛋白特征挥发性化合物的影响。
共发现24种气味活性化合物，其中脂肪氧化产生的羰基化合物占主导。这些化合物中有9种也是豌豆中主要的（不良）风味成分，在所有组织化产品中均受到显著影响：己醛、壬醛、2-十一酮、（E）-2-辛烯醛、（E，Z）-3,5-辛二烯-2-酮、（E，E）-2,4-癸二烯醛、2-戊基呋喃、2-戊基吡啶和γ-壬内酯。例如，己醛是一种典型的绿色气味剂，经湿润组织化处理后减少了多达6倍，从3.29±1.05%（豌豆蛋白I）降至0.52±0.02%（豌豆WTP I）。此外，比较豌豆蛋白I和豌豆TVP I时，（E，Z）-3,5-辛二烯-2-酮和（E，E）-2,4-癸二烯醛分别减少了1.5倍和1.8倍。
观察到脂肪氧化产物以及绿色和脂肪气味活性化合物总体减少。这些结果首次揭示了与加工过程相关的豌豆蛋白（不良）风味调节机制，有助于拓宽豌豆蛋白作为食品成分的应用范围。
