AgroSup Dijon, Université Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000 Dijon, France.
Molecules. 2022 Jan 27;27(3):852. doi: 10.3390/molecules27030852.
Vegetal proteins are of high interest for their many positive aspects, but their 'beany' off-flavor is still limiting the consumer's acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time and especially the evolution of their organoleptic quality under two storage conditions. The evolution of the volatile compounds, the odor and the color of a PPI has been investigated during one year of storage. PPI was exposed to two treatments mimicking a lack of control of storage conditions: treatment A with light exposition at ambient temperature (A-Light 20 °C) and treatment B in the dark but with a higher temperature (B-Dark 30 °C). For each sampling time (0, 3, 6, 9, 12 months), the volatile compounds were determined using HS-SPME-GC-MS, the odor using direct sniffing, and the color using the measurement of L*, a*, b* parameters. Treatment A was the most deteriorating and led to a strong increase in the total volatile compounds amount, an odor deterioration, and a color change. Furthermore, a tentative correlation between instrumental data on volatile compounds and the perceived odor was proposed. By the representation of volatile compounds sorted by their sensory descriptor, it could be possible to predict an odor change with analytical data.
植物蛋白因其诸多积极特性而备受关注，但它们的“豆腥味”仍然限制了消费者的接受度。本研究旨在考察豌豆分离蛋白（PPI）在时间上的稳定性，特别是在两种储存条件下其感官质量的演变。在一年的储存期内，研究了 PPI 中挥发性化合物、气味和颜色的演变。PPI 经历了两种模拟储存条件失控的处理：处理 A 为常温光照（A-Light 20°C），处理 B 为黑暗但温度较高（B-Dark 30°C）。对于每个采样时间（0、3、6、9、12 个月），使用 HS-SPME-GC-MS 测定挥发性化合物，使用直接嗅探法测定气味，使用 L*、a*、b*参数测定颜色。处理 A 是最具破坏性的，导致总挥发性化合物含量大幅增加、气味恶化和颜色变化。此外，还提出了挥发性化合物与感知气味之间的仪器数据的相关性。通过按感官描述符对挥发性化合物进行分类，可以根据分析数据预测气味变化。
