Identification of predominant aroma components of dried pea protein concentrates and isolates

Liu, Yaozheng; Cadwallader, D.C.; Drake, M.A.

doi:10.1016/j.foodchem.2022.134998

Cited by 23 publications

(17 citation statements)

References 32 publications

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“…The compounds identified in spectra based on retention time and the critical areas of peaks were CPF, CPPC, GGF, GGPC, HGF, HGPC: 13, 06, 15, 07, 11, 08, respectively. Similar results were reported by Gao et al (2020) for yellow pea protein isolates, Lumnitzera racemosa leaf extract (Eswaraiah et al, 2020) and 33 components were identified by GC-MS in pea proteins (Liu et al, 2023).…”

Section: Gc-ms Analysissupporting

confidence: 88%

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Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju,

Poshadri,

Swaroopa

et al. 2023

Int J of Food Sci Tech

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SummaryThe current study was designed to supersede the meat protein with pulse based proteins and to determine the suitability of the processing method for commercialization of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The pulse protein concentrates were subjected for physicochemical, morphological, GC‐MS and thermal analysis. The PPCs of green‐gram to horse‐gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the pulse protein concentrates exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td C°) 89.50 ± 2.57, and enthalpy (ΔH (J/g)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O‐H stretching wide bands for mutton deep fried meatballs (3321.22 cm‐1), plant‐based deep fried meatballs (3288.28 cm‐1) whereas, pulse protein concentrates in the region of (3275 cm‐1 to 3278 cm‐1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn, random coil of pulse protein concentrates were observed in the region of 1600 ‐1700 cm‐1. Amide N‐H bending (1400 – 1500 cm‐1) and the C‐O stretching bands (1000 – 1300 cm‐1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (color, texture, juiciness and overall acceptability), color properties (L* and b*) and textural properties such as hardness, adhesiveness, and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialization of meat substitutes, which will reduce the environmental impact and carbon footprint.

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Section: Gc-ms Analysissupporting

confidence: 88%

“…Similar results were reported by Gao et al . (2020) for yellow pea protein isolates, Lumnitzera racemosa leaf extract (Eswaraiah et al ., 2020) and 33 components were identified by GC–MS in pea proteins (Liu et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju,

Poshadri,

Swaroopa

et al. 2023

Int J of Food Sci Tech

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“…Examples included skunky and rancid that was associated with 1-heptanol, beany and earthy ((E)-3-octen-2-one) and sweaty (3-methyl-butanoic acid). Regardless of the raw material, the presence of individual VOCs give rise to similar descriptors (Table 1) when olfactory detection is used; thus, determining the VOCs through GC-MS can be an effective approach to identifying the aroma active compounds (Liu et al, 2023). While GC-MS-O is an effective tool to identify the aroma active volatiles (Viana & English, 2021), an individual volatile compound typically does not define the aroma characteristic of a material.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

“…A significant number of VOCs found among protein ingredients from different plant materials likely have origins grounded in oxidation (Table 2). Wu et al (2011), Murat et al (2012), Tripathi et al (2014, Lasekan and Yap (2018), Xu et al (2019Xu et al ( , 2020, Lan et al (2020), Shen, Gao, Xu, Ohm, et al (2020, Shen et al (2021), Fang, Chang, et al (2023), Fang, Gu, et al (2023, Guldiken et al (2021), Liu et al (2023); http://www.thegoodscentscompany.com/.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

“…Furthermore, the compound (E,E)-3,5-octadien-2-one also was identified as a hay-like odorant in a pea protein isolate (Murat et al, 2013). Source: F = Flaxseed (Lan et al, 2020); H = Hempseed (Fang, Chang, et al, 2023;Fang, Gu, et al, 2023;Shen, Gao, Xu, Ohm, et al, 2020;Shen et al, 2021); L = Lentil (Guldiken et al, 2021); P = Pea (Liu et al, 2023;Murat et al, 2012Murat et al, , 2013Xu et al, 2019Xu et al, , 2020; S = Soybean (Chen, 2015;Wu et al, 2011).…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

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Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile organic compounds (VOCs) and non‐volatile organic compounds (non‐VOCs). Example VOCs include aldehydes, ketones, and isobutyl pyrazines whereas saponins, bitter peptides, and phenolics are among the most common non‐VOCs. The raw material used as the source for the protein dictates the undesirable flavors remaining in the protein ingredient. The intensity of the binding of the VOCs and non‐VOCs to protein serves as the basis for the detection and difficulty in removing these compounds from the protein. A discussion about flavor binding and processing methods to mitigate unwanted flavors in protein ingredients will be provided. Methods presented will focus on extraction and thermal treatment. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.

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Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

Muhoza,

Harimana,

Kayitesi

et al. 2024

Food Bioprocess Technol

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Identification of predominant aroma components of dried pea protein concentrates and isolates

Cited by 23 publications

References 32 publications

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

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