Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products

Kryachko, Yuriy; Tanaka, Takuji; Nickerson, Michael T.; Korber, Darren R.

doi:10.1002/cche.10641

Cited by 3 publications

(1 citation statement)

References 63 publications

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“…The combination of cyclodextrin with pea protein through solid-based spray drying significantly mitigated off-flavor compounds (Cui et al, 2020a(Cui et al, , 2020b. Cyclodextrins have also been reported to bind hydrophobic amino acids associated with bitterness (Kryachko et al, 2023).…”

Section: Structural Modificationmentioning

confidence: 99%

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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Section: Structural Modificationmentioning

confidence: 99%

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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Food Additives and Preservatives

Harshitha,

Dasalkar,

Parinitha

et al. 2024

Frontiers in Food Biotechnology

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Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Vurro,

De Angelis,

Squeo

et al. 2024

Foods

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Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as “beany”, “green”, and “grassy”, which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.

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Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products

Cited by 3 publications

References 63 publications

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Food Additives and Preservatives

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

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