Sensomics-Assisted Aroma Decoding of Pea Protein Isolates ( Pisum sativum L.)

The aroma of pea protein ( L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among...

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Bibliographic Details
Published in:Foods 2022-01, Vol.11 (3), p.412
Main Authors: Utz, Florian, Spaccasassi, Andrea, Kreissl, Johanna, Stark, Timo D, Tanger, Caren, Kulozik, Ulrich, Hofmann, Thomas, Dawid, Corinna
Format: Article
Language:English
Subjects:
Acetaldehyde
Aldehydes
Analytical chemistry
Aroma
Aroma compounds
Benzaldehyde
big data analysis
Calibration
Chemical compounds
Cluster analysis
Consumers
Experiments
Flavor
Flavors
Food
Food science
Hexanal
High performance liquid chromatography
high-throughput UHPLC-MS/MS
Ketones
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Odorants
Optimization
pea protein aroma
Peas
Pisum sativum
Proteins
Quantitation
Sensory evaluation
Signal to noise ratio
sustainable and innovative food
Vegetarianism
Volatile compounds
Volatiles
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Summary:The aroma of pea protein ( L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among the investigated volatiles, representatives of aldehydes, ketones, and acids were reported in literature as especially important in pea and pea-related matrices. After validation of the method and quantitation of the corresponding analytes, sensory reconstitution as well as omission studies of a selected pea protein were performed and revealed nine odor-active compounds as key food odorants (3-methylbutanal, hexanal, acetaldehyde, ( )-2,4-nonadienal, ( )-2-octenal, benzaldehyde, heptanal, 2-methylbutanal, and nonanoic acid). Interestingly, eight out of nine compounds belonged to the chemical class of aldehydes. Statistical heatmap and cluster analysis of all odor activity values of different pea proteins confirmed the obtained sensory results and generalize these nine key food odorants in other pea proteins. The knowledge of key components gained shows potential for simplifying industrial flavor optimization of pea protein-based food.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11030412