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

Abstract

Pea protein has attracted the attention of consumers owing to its non-GMO, hypoallergenic, and high nutritional value, however, the beany flavor limits its applicability. Hence, GC–MS and GC-IMS were applied to assess the influence of Saccharomyces cerevisiae and Lactobacillus plantarum on the beany flavor of pea protein. Specifically, 51 and 65 volatiles were detected in pea proteins via GC–MS and GC-IMS, respectively. Odor activity value results showed that the components contributing to the beany flavor mainly included: 2-pentylfuran, (E, E)-2,4-decadienal, hexanal, nonanal, (E, E)-2,4-nonadienal, octanal, (E)-2-nonenal and (E)-2-octenal. S. cerevisiae and L. plantarum fermentation could remove 79.65% and 78.94% of the major beany flavor aldehydes from pea protein, respectively. Principal component analysis and hierarchical cluster analysis indicated that the unfermented and fermented pea protein samples can be distinguished by volatile compounds. These results provide a reference for the removal of beany off-flavors from pea proteins by fermentation.