Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

Abstract

Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems. Advanced knowledge of the aroma profile of pea preparations could improve understanding of how pea-based ingredients affect sensory properties of foods.This study investigated the aroma profiles of different pea preparations using solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and descriptive sensory analysis. The GC-MS analysis included MRM detection of methoxypyrazines, which significantly contribute to the flavor of pea preparations.More than 100 volatile compounds were identified in pea preparation samples by GC-MS, aldehydes being the main molecules, and 39 aroma-active compounds were registered by GC-O assessors. Sensory attributes of pea protein preparations were compared with analytical data to find the characteristic aroma-active compounds. Sensory panel evaluation showed noticeable differences between the pea preparations. Unsaturated aldehydes, which impart green odor, and methoxypyrazines, with pea-like and beany notes, enhance the sensory perception of green and pea-like characteristics in pea preparations. Methanethiol increased sulfur-like odor in pea protein isolate A. β-Damascenone had high modified frequency in pea protein isolate C, enhancing honey-like attributes. Methanethiol and β-damascenone were not reported previously as odor-active compounds in pea protein preparations.

Keywords

• Sensory analysis
• GC-O
• GC-MS
• Pea protein
• Methoxypyrazines