Identification of aroma compounds in pea protein UHT beverages

Mariana Trikusuma; Laurianne Paravisini; Devin G Peterson

doi:10.1016/j.foodchem.2019.126082

Identification of aroma compounds in pea protein UHT beverages

Food Chem. 2020 May 15:312:126082. doi: 10.1016/j.foodchem.2019.126082. Epub 2019 Dec 26.

Authors

Mariana Trikusuma¹, Laurianne Paravisini¹, Devin G Peterson²

Affiliations

¹ Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
² Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: peterson.892@osu.edu.

PMID: 31901830
DOI: 10.1016/j.foodchem.2019.126082

Abstract

The objective of the study was to characterize changes in the aroma profile of pea protein beverage during Ultra High Temperature (UHT) processing and subsequent refrigerated storage. The aroma profiles were characterized using Gas Chromatography/Mass Spectrometry/Olfactometry (GC/MS/O); twenty-one aroma compounds were identified and further quantified using dynamic headspace-GC/MS/MS analysis. Descriptive analysis indicated the UHT processing treatment significantly changed the sensory aroma profile of the pea protein beverage; however, no further changes were reported as a result of storage. Aroma recombination experiments in pea protein samples confirmed the sensory relevance of the identified compounds and indicated lipid oxidation and the Maillard were the reaction pathways responsible for the observed aroma changes during the UHT treatment.

Keywords: Aroma; Lipid oxidation; Maillard reaction; Off-flavor; Pea protein; Pisum sativum.

MeSH terms

Beverages / analysis*
Gas Chromatography-Mass Spectrometry
Hot Temperature
Odorants / analysis*
Olfactometry
Pea Proteins / chemistry*
Tandem Mass Spectrometry

Substances

Pea Proteins