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  • Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.

Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.

Food chemistry (2020-07-17)
Caimeng Zhang, Yufei Hua, Xingfei Li, Xiangzhen Kong, Yeming Chen
RÉSUMÉ

The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma compounds as important odorants with OAVs greater than 1 in pea and soy milk. OAVs contribution rate demonstrated that 6 compounds contributed most to the characteristic off-flavor of pea milk, among which 2-methoxy-3-isopropyl-(5 or 6)-methyl pyrazine, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal contributed more than others. For soy milk, 1-octen-3-one, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal showed more important contributions. These odor-active compounds were divided into non-lipoxygenase (non-LOX) and LOX pathways based on their synthesis. Several endogenous enzymes that are important to the LOX pathway were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS), and the contents of key off-flavor compounds were found to be related to the enzyme activities, while the lipid content was not an important factor.

MATÉRIAUX
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Description du produit

Sigma-Aldrich
Acide linoléique, ≥99%
Sigma-Aldrich
1-Octen-3-one, 96%
Sigma-Aldrich
Hexanal, natural, ≥95%, FG
Sigma-Aldrich
2-Methyl-3-heptanone, 99%
Sigma-Aldrich
2-Pentylfuran, natural (US), ≥97%, FG
Sigma-Aldrich
1-Hexanol, ReagentPlus®, ≥99.5% (GC)