Trindler Christian, Annika Kopf-Bolanz Katrin, Denkel Christoph
BFH - HAFL, Länggasse 85, 3052 Zollikofen, Switzerland.
BFH - HAFL, Länggasse 85, 3052 Zollikofen, Switzerland.
Food Chem. 2021 Dec 22;376:131892. doi: 10.1016/j.foodchem.2021.131892.
Peas as an alternative protein source have attracted a great deal of interest from the food industry and consumers in recent years. However, pea proteins usually do not taste neutral and exhibit a distinct flavor, often characterized as "beany". This is usually contrasted by the food industry's desire for sensory neutral protein sources. In this review, we highlight the current state of knowledge about the aroma of peas and its changes along the pea value chain. Possible causes and origins, and approaches to reduce or eliminate the aroma constituents are presented. Fermentative methods were identified as interesting to mitigate undesirable off-flavors. Major potential has also been discussed for breeding, as there appears to be a considerable leverage at this point in the value chain: a reduction of plant-derived flavors, precursors, or substrates involved in off-flavor evolution could prevent the need for expensive removal later.
近年来，豌豆作为一种替代蛋白质来源，引起了食品行业和消费者的广泛关注。然而，豌豆蛋白通常没有中性味道，而是呈现出一种独特的风味，通常被描述为“豆腥味”。这与食品行业对具有中性感官特性的蛋白质来源的需求形成了鲜明对比。在这篇综述中，我们重点介绍了目前关于豌豆香气及其在豌豆价值链中变化的知识现状。阐述了可能的成因和来源，以及减少或消除香气成分的方法。已确定发酵方法对于减轻不良异味很有意义。还讨论了育种方面的主要潜力，因为在价值链的这一环节似乎有很大的影响力：减少与异味产生相关的植物源风味、前体或底物，可以避免日后进行昂贵的去除处理。
