Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, PAM UMR A 02.102, Dijon, France.
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, Dijon, France.
J Food Sci. 2024 Jul;89(7):4229-4249. doi: 10.1111/1750-3841.17145. Epub 2024 Jun 14.
This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (STLP). The volatile compounds were extracted by solvent-assisted flavor evaporation technique and quantified by gas chromatography-mass spectrometry (GC-MS). Odor-active compounds (OAC) were further characterized by gas chromatography-olfactometry (GC-O). In total, 96 volatile and 36 OACs were identified by GC-MS and GC-O, respectively. The results indicated that the protein fractions obtained by conventional acidification were mainly described by green notes for the presence of different volatile compounds such as hexanal. However, the samples obtained by fermentation had a lower content of these volatile compounds. Moreover, protein fractions obtained by coculture fermentation were described by volatile compounds associated with fruity, floral, and lactic notes. PRACTICAL APPLICATION: The insights from this study on pea protein aroma could find practical use in the food industry to enhance the sensory qualities of plant-based products. By utilizing fermentation methods and specific lactic acid bacteria combinations, manufacturers may produce pea protein with reduced undesirable green notes, offering consumers food options with improved flavors. This research may contribute to the development of plant-based foods that not only provide nutritional benefits but also meet consumer preferences for a more appealing taste profile.
本研究调查了通过发酵或传统盐酸酸化（对照）至豌豆球蛋白等电点获得的豌豆白蛋白和球蛋白级分的芳香成分。使用了不同的乳酸菌，包括嗜热链球菌（ST）、植物乳杆菌（LP）及其共培养物（STLP）。采用溶剂辅助风味蒸发技术提取挥发性化合物，并通过气相色谱-质谱联用（GC-MS）定量。通过气相色谱-嗅觉测量法（GC-O）进一步表征气味活性化合物（OAC）。总共通过 GC-MS 和 GC-O 鉴定了 96 种挥发性化合物和 36 种 OAC。结果表明，通过传统酸化获得的蛋白质级分主要以不同挥发性化合物（如己醛）的存在为特征，描述为绿色调。然而，发酵获得的样品这些挥发性化合物的含量较低。此外，共培养发酵获得的蛋白质级分通过与果香、花香和乳酸调相关的挥发性化合物来描述。
本研究中关于豌豆蛋白香气的见解可以在食品工业中找到实际应用，以提高植物性产品的感官质量。通过利用发酵方法和特定的乳酸菌组合，制造商可以生产出具有降低的不良绿色调的豌豆蛋白，为消费者提供具有改善风味的食品选择。这项研究可能有助于开发植物性食品，这些食品不仅提供营养益处，而且还满足消费者对更吸引人的口味特征的偏好。
