Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference

• Published in: Food chemistry 2024-07, Vol.445, p.138696-138696, Article 138696
• Main Authors: Yan, Lichang, Xu, Ying, Yang, Fan, Shi, Chunhe, Liu, Ye, Bi, Shuang
• Format: Article
• Language: English
• Subjects: Animals; Aroma extraction dilution analysis; Aroma recombination; Flavoring Agents - analysis; GC × GC-O-MS; Glycine max; Milk - chemistry; Odorants - analysis; Olfactometry - methods; Omission experiments; Pisum sativum; Pisum sativum L; Sensory; Volatile Organic Compounds - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138696

[Display omitted] •Compared to soybean milk, pea milk had stronger grassy/green and earthy flavors.•ZW.6 pea milk had the highest volatile types and contents among the four varieties.•Ten key odor-active compounds were identified in pea milk by omission experiment.•Hexanal and (E,E)-2,4-decadienal made a greater contribution to pea milk odor.•Analysis of sensory and GC/GC × GC–MS results revealed synergy or masking of odors. This study investigated the odor profiles of four pea milk varieties based on sensory evaluation, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC–MS) with soybean milk as a reference. Compared to soybean milk, pea milk exhibited lower intensity of beany, oil-oxidation, and mushroom flavors as well as higher intensity of grassy/green and earthy flavors. ZW.6 pea milk was selected for further identification of key odor-active compounds using molecular sensory science approaches. Using headspace solid phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), and dynamic headspace sampling (DHS) combined with comprehensive gas chromatography–olfactometry-mass spectrometry (GC × GC-O-MS), 102 odor-active compounds were detected in ZW.6 pea milk. Among these, 19 compounds exhibiting high flavor dilution (FD) factors were accurately quantitated. Ten key odor-active compounds were ultimately identified through aroma recombination and omission experiment. Aldehydes and alcohols significantly contribute to the odor profile of pea milk.