Xiang Longbei, Jiang Bo, Wei Rong, Xiao Ziqun, Zhang Ran
School of Food Science and Technology, Jiangnan University, Wuxi, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China.
J Sci Food Agric. 2025 Sep 15. doi: 10.1002/jsfa.70182.
Plant proteins, especially legume proteins, have garnered widespread attention due to their rich nutritional value and numerous health benefits. In this study, the flavor properties of soy, pea, mung bean, chickpea, faba bean, and peanut proteins were analyzed and compared using rapid gas chromatography electronic nose (GC-E-Nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with chemometrics.
GC-E-Nose analysis showed a distinct difference in the volatile compounds of six legume proteins. A total of 208 and 101 volatile compounds were identified using GC-MS and GC-IMS, respectively, with aldehydes, alcohols, and ketones being the main volatile components. Among the six legume proteins, chickpea protein possessed the highest content of volatile compounds, whereas peanut protein contained the largest number of volatile compounds. In the meanwhile, 40 and 33 compounds with variable importance in the projection (VIP) greater than 1 were screened using orthogonal partial least squares discriminant analysis (OPLS-DA), of which 15 (hexanal, nonanal, 2,6-dimethylpyrazine, heptan-2-one, 2,5-dimethylpyrazine, pentan-1-ol, tridecane, tetradecane, oct-3-en-2-one, 1,4-xylene, hexanoic acid, dodecane, 2-pentylfuran, hexan-1-ol, pentanal), and 3 (propan-2-ol, heptan-2-one-D, pentan-1-ol-D) compounds with VIP > 2, respectively. These volatiles were the key differential compounds that distinguished the six legume proteins. GC-MS combined with odor activity value (OAV) identified 35 flavor compounds as key odor active compounds with OAV > 1.
The combined application of these techniques better characterized the flavor profile differences among legume proteins, providing theoretical guidance for developing new plant-based alternative protein products. © 2025 Society of Chemical Industry.
植物蛋白，尤其是豆类蛋白，因其丰富的营养价值和众多健康益处而受到广泛关注。在本研究中，使用快速气相色谱电子鼻（GC-E-Nose）、顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）和顶空气相色谱-离子迁移谱（HS-GC-IMS）结合化学计量学方法，对大豆、豌豆、绿豆、鹰嘴豆、蚕豆和花生蛋白的风味特性进行了分析和比较。
GC-E-Nose分析表明，六种豆类蛋白的挥发性化合物存在明显差异。分别使用GC-MS和GC-IMS鉴定出208种和101种挥发性化合物，其中醛类、醇类和酮类是主要的挥发性成分。在六种豆类蛋白中，鹰嘴豆蛋白的挥发性化合物含量最高，而花生蛋白含有的挥发性化合物种类最多。同时，使用正交偏最小二乘法判别分析（OPLS-DA）筛选出40种和33种投影变量重要性（VIP）大于1的化合物，其中VIP>2的化合物分别有15种（己醛、壬醛、2,6-二甲基吡嗪、2-庚酮、2,5-二甲基吡嗪、戊醇、十三烷、十四烷、3-辛烯-2-酮、1,4-二甲苯、己酸、十二烷、2-戊基呋喃、己醇、戊醛）和3种（2-丙醇、氘代2-庚酮、氘代戊醇）。这些挥发物是区分六种豆类蛋白的关键差异化合物。GC-MS结合气味活性值（OAV）鉴定出35种风味化合物为OAV>1的关键气味活性化合物。
这些技术的联合应用更好地表征了豆类蛋白之间的风味差异，为开发新型植物基替代蛋白产品提供了理论指导。©2025化学工业协会。
