Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
Food Res Int. 2021 Dec;150(Pt A):110760. doi: 10.1016/j.foodres.2021.110760. Epub 2021 Oct 17.
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.
顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）广泛用于描述挥发性化合物的特征，尽管在该技术的精密度和重现性方面缺乏信息，但存在一些不当应用。本工作提出了一种方法，包括校准步骤，以确定不同提取 pH 值下豌豆蛋白分离物的整体挥发性化合物特征。同时，对半定量了 9 种感兴趣的化合物：己醛、壬醛、2-壬烯醛、3-甲基丁醛、苯甲醛、1-辛烯-3-醇、3-辛烯-2-酮、2-戊基呋喃和 2,5-二甲基吡嗪。单个纤维的方法变异系数为 15%。半定量通过外部校准进行。整体挥发性化合物特征由 39 种化合物组成，包括 13 种醛、9 种醇、13 种酮和 4 种呋喃。不同提取 pH 值下 9 种感兴趣化合物的定量结果表明 pH 值对豌豆蛋白分离物中香气释放的重要性。例如，使用 pH 值为 4.5 的提取方法时，己醛的释放量比使用 pH 值为 6.5 时高 59%。
