Activity-guided
fractionations, combined with taste dilution analyses (TDA), were
performed to locate the key compounds contributing to the bitter off-taste
of pea-protein isolates (Pisum sativum L.). Purification
of the compounds perceived with the highest sensory impact, followed
by 1D/2D-NMR, (LC-)MS/MS, LC-TOF-MS, and MSE experiments,
led to the identification of 14 lipids and lipid oxidation products,
namely, 9,10,13-trihydroxyoctadec-12-enoic acid, 9,12,13-trihydroxyoctadec-10-enoic
acid, 9,10,11-trihydroxyoctadec-12-enoic, 11,12,13-trihydroxyoctadec-9-enoic
acid, (10E,12E)-9-hydroxyoctadeca-10,12-dienoic
acid, (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic
acid, (9E,11E)-13-hydroxyoctadeca-9,11-dienoic
acid, 1-linoleoyl glycerol, α-linolenic acid, 2-hydroxypalmitic
acid, 2-hydroxyoleic acid, linoleic acid, (9Z,11E)-13-oxooctadeca-9,11-dienoic acid, and octacosa-6,9,19,22-tetraen.
Herein, we present the isolation, structure determination, and sensory
activity of these molecules. Depending on their structure, the isolated
compounds showed human bitter recognition thresholds between 0.06
and 0.99 mmol/L in water.