Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies

Abstract

Pea protein is an emerging functional ingredient in structuring plant-based meat analogs. Due to its hypoallergenic, non-GMO, and high nutritional value, pea protein has succeeded in capturing the interests of scientists around the globe. Nevertheless, the beany flavor is a significant impediment to consumer acceptance of pea protein products, creating a gap for further research on the formation mechanism and removal methods of beany flavor is essential for the robust development of pea protein food and nutritional products. Herein, this review summarizes the key beany flavor compounds, their formation mechanisms, and interactions between pea protein and off-flavor compounds, along with the extrapolation of the extraction methods, detection methods, sensory evaluation, and the application of omics techniques for flavor analyses. The possible metabolic pathways of related microorganisms to reduce beany flavor in pea protein are also discussed. The formation of beany flavor is a complex process; the lipoxygenase-hydroperoxide lyase mechanism is to be held responsible for the main formation pathway, interaction between flavor compounds and pea protein, as well as the interaction between flavor compounds, collectively impact the overall flavor profiles. Modern food flavor analysis techniques combined with sensory evaluation provide more accurate support for the identification and analyzing beany flavor. Microbial fermentation is to be considered a thought-provoking strategy for decreasing off-flavor. At the same time, its metabolic mechanism requires further exploration, still proving to be an allusion for the development and delivery of plant-based foods with a lessened beany flavor.