Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)

Abstract

The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among the investigated volatiles, representatives of aldehydes, ketones, and acids were reported in literature as especially important in pea and pea-related matrices. After validation of the method and quantitation of the corresponding analytes, sensory reconstitution as well as omission studies of a selected pea protein were performed and revealed nine odor-active compounds as key food odorants (3-methylbutanal, hexanal, acetaldehyde, (E,E)-2,4-nonadienal, (E)-2-octenal, benzaldehyde, heptanal, 2-methylbutanal, and nonanoic acid). Interestingly, eight out of nine compounds belonged to the chemical class of aldehydes. Statistical heatmap and cluster analysis of all odor activity values of different pea proteins confirmed the obtained sensory results and generalize these nine key food odorants in other pea proteins. The knowledge of key components gained shows potential for simplifying industrial flavor optimization of pea protein-based food.

High-Throughput Analysis of Underivatized Amino Acids and Acylcarnitines in Infant Serum: A Micromethod Based on Stable Isotope Dilution Targeted HILIC-ESI-MS/MS

“…However, the y-intercepts differed due to the native metabolite content in serum (Figure 3A,B), which indicated that no matrix effects had to be considered. 38 In Figure 3A The method's precision (Table 2) covered the variability from the sample preparation (quintuplicates) and the UHPLC-MS/ MS measurement. Intraday precision (CV%) of quintuplicates of all QC levels was below 12% for almost all AAs and AA derivatives (except for ID 10 and ID 32) and below 16.9% for ACs.…”

“…Similar concentrations of analytes and IS were evaluated in the absence of the matrix (matrix-free calibration) described for IS calibration curves. Similar slopes of both response functions (with and without the matrix) implied similar responses and, therefore, an absence of considerable matrix effects …”

“…Similar slopes of both response functions (with and without the matrix) implied similar responses and, therefore, an absence of considerable matrix effects. 38 Quality Controls. AA validation [ID 1−24] was performed utilizing serum material from ERNDIM at a low concentration level (AMI-02.1) and a high concentration level (AMI-02.2), representing the interindividual concentration differences in human serum (see Table S3).…”

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

“…In addition, non-aromatic varieties from the Camargue region were compared with aromatic varieties. The gas chromatography-olfactometry (GC-O) technique was employed to research the odor profile (Utz et al 2022 ) of cooked rice samples as it allows the selection and analysis of odorant-active compounds in complex mixtures (López-Galilea et al 2006 ; Pozo-Bayón et al 2007 ), and the working principle is shown in Fig. 2 .…”

Flavour them up! Exploring the challenges of flavoured plant‐based foods

“…Especially pulses are gaining importance and are more and more employed in innovative food products, for example vegan and vegetarian food alternatives, thanks to their rich nutritional profile and suitable techno‐functional properties. However, their sensorial appreciation remains a major challenge due to the presence of off‐notes 3 . Flavour science has long been an enigma, where flavour researchers have investigated multiple pathways to reduce, improve and mask these off‐notes, by adding desirable aroma compounds.…”