Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

Xiang, Longbei; Zhu, Wenyang; Jiang, Bo; Chen, Jingjing; Zhou, Leon; Zhong, Fang

doi:10.1016/j.foodchem.2022.134275

Cited by 36 publications

(26 citation statements)

References 37 publications

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“…Since the beginning of the fermentation, ketones and aldehydes were detected in high abundance in the vegetal models (V and VE) (Figure ), as already observed in previous studies . Fermentation reduced aldehydes, such as pentanal and nonanal in the V model and hexanal in VE model.…”

Section: Discussionsupporting

confidence: 83%

“…Since the beginning of the fermentation, ketones and aldehydes were detected in high abundance in the vegetal models (V and VE) (Figure 4), as already observed in previous studies. 13 and 8 h, respectively. 13 However, fermentation was not able to reduce ketones and pyrazines, especially 2,5-dimethylpyrazine, which contributes to the nutty and cereal-like odor in fermented pea.…”

Section: Discussionmentioning

confidence: 97%

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Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

Flores,

Comes,

Gamero

et al. 2024

J. Agric. Food Chem.

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The potential use of texturized pea protein in meat analogues was investigated by comparing the effects of fermentation on pea and myofibrillar pork proteins in a model system including additives, microbial starters, and proteases. Model fermentation was controlled for 15 days by a pH decrease and microbial count and free amino acid increase. Besides, volatile production and sensory properties were evaluated at the end of fermentation. Protein type affected free amino acid generation and volatile profile. Models supplemented with proteases showed an increase in amino-acid-derived compounds (branched aldehydes and alcohols) and fruity odor notes. During fermentation, protease addition significantly reduced the production of linear aldehydes (pentanal, hexanal, and octanal) in vegetal models, while pyrazine compounds were not affected. This changes in the volatile profile reduced the legume beany odor but increased the perception of toasted cereal-like notes generated by the texturization process.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 97%

Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

Flores,

Comes,

Gamero

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

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“…Third, pea protein contains many volatile small molecule compounds, such as aldehydes, alcohols, and ketones, and these compounds are derived from the pathways of lipoxygenase‐induced enzymatic oxidation reactions (EOR), non‐EOR, and enzymatic reactions catalyzed by other unknown enzymes. Substances obtained from lipoxygenase‐induced EOR pathways are generally beany‐flavored compounds, which are often linked to green, grassy, and vegetable notes (Xiang et al., 2023; Yang et al., 2021). Except for the beany flavor, pea protein is also characterized by its bitterness and astringency, which further contribute to reduced desirability when incorporated into cheese formulations (Cosson et al., 2020).…”

Section: Types Of Plant Protein In Hybrid Cheeses and Cheese Analogsmentioning

confidence: 99%

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

Zhang,

Jiang,

Luo

et al. 2023

Comp Rev Food Sci Food Safe

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The growing emphasis on dietary health has facilitated the development of plant‐based foods. Plant proteins have excellent functional attributes and health‐enhancing effects and are also environmentally conscientious and animal‐friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi‐plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.

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“…Lactic acid bacteria have been widely applied in fermented food manufacturing as the starter culture due to their keeping and/or enhancing the safety, nutritional, sensory, and shelf life properties of vegetables and fruits, including improving the odor of foods. − Lactic acid fermentation is currently used as the biopreservation method for the manufacture of finished and half-finished foods. In pea protein, 79.65% and 78.94% of the major beany flavor aldehydes were removed by Lactiplantibacillus plantarum and Saccharomyces cerevisiae . The risky organic compounds of prickly pears ( Opuntia sp.…”

Section: Introductionmentioning

confidence: 99%

“…In pea protein, 79.65% and 78.94% of the major beany flavor aldehydes were removed by Lactiplantibacillus plantarum and Saccharomyces cerevisiae. 15 The risky organic compounds of prickly pears (Opuntia sp. ), such as 4H-pyran-4-one, 3,5-dihydroxy-2-methyl, furfuryl alcohol, 2-propenenitrile,2-(acetyloxy), 2,2-diethyl-3-methyloxazolidine, acetaldehyde, and furan, present in the fresh fruit juice have been either modified or disintegrated during the course of probiotic fermentation.…”

Section: ■ Introductionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

Cui

Zhao

Zhang

et al. 2023

J. Agric. Food Chem.

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Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect and mechanism of lactic acid bacteria fermentation on the off-odor of burdocks were investigated. The sensory evaluation showed that burdocks had earthy, musty, grassy, and pepper odors. 2-Isobutyl-3-methoxypyrazine (IBMP) and 2-secbutyl-3methoxypyrazine (IPMP) mainly contributed to burdock's unique off-odor and were identified by gas chromatography−mass spectrometry combined with headspace-solid phase microextraction (HS-SPME-GC-MS) and relative odor activity value (ROAV) analysis. Weissella cibaria ZJ-5 from screened strains performed with the strongest ability to remove the off-odor and generate a fragrant odor, as determined by sensory evaluation. When incubated aerobically together with IBMP during fermentation, ZJ-5 degraded IBMP directly from 149.56 ± 0.72 to 71.55 ± 1.81 ng/mL. Additionally, linoleic acid content in fermented burdocks was significantly decreased compared with unfermented burdocks. (E,Z)-2,6-Nonadienal, which mainly contributed to fermented burdock's odor, may have been generated from linoleic acid during ZJ-5 fermentation, through the acid catalysis pathway. It indicated that LAB fermentation could improve burdock odor by degrading off-odor compounds and precursors and by generating new aldehydes.

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Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

Cited by 36 publications

References 37 publications

Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

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