Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 58-74 |
| Seitenumfang | 17 |
| Fachzeitschrift | Food biotechnology |
| Jahrgang | 26 |
| Ausgabenummer | 1 |
| Publikationsstatus | Veröffentlicht - 14 Feb. 2012 |
Abstract
The formation of a green or beany off-flavor during storage of legume protein extracts limits their application in foods. Pea protein extracts were submitted to lactic acid fermentations to improve the flavor by either reducing off-flavor formation or by masking undesirable green notes. The aroma profiles of untreated pea protein extract (PPE) and fermented pea protein extract (PPEF) were compared to each other and to a commercial whey protein as a benchmark. Kinetic measurements of n-hexanal and n-hexanol formation were used as an indicator for progressing lipid oxidation and storage stability. The nonfermented and fermented pea protein extracts showed a shelf-life comparable to the commercial whey protein reference. Volatiles were identified and quantified using dynamic headspace sampling with subsequent coupled TDS-GC-MS and TDS-GC-olfactometry flavor dilution analysis. A total of 18 odorants with dilution factors equal to or higher than 100 were determined in PPE and 17 in PPEF. Altogether, 23 highly odor-active compounds were identified according to their mass spectra, odor impressions, linear retention indices, and standard substances in PPE and PPEF, among them n-hexanal, 1-pyrroline, dimethyl trisulfide, 1-octen-3-one, 2,5-dimethyl pyrazine, 3-octen-2-one, β-damascenone, and guaiacol. The fermentation considerably amended the aroma profile of pea protein preparations resulting in a reduction or a masking of undesirable flavors.
ASJC Scopus Sachgebiete
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biotechnologie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Immunologie und Mikrobiologie (insg.)
- Angewandte Mikrobiologie und Biotechnologie
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in: Food biotechnology, Jahrgang 26, Nr. 1, 14.02.2012, S. 58-74.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation
AU - Schindler, Sabrina
AU - Zelena, Kateryna
AU - Krings, Ulrich
AU - Bez, Jürgen
AU - Eisner, Peter
AU - Berger, Ralf Günter
N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) (Project AiF 15045 N). We wish to thank W. Back and B. Klotzbücher for designing and performing the lactic fermentaions.
PY - 2012/2/14
Y1 - 2012/2/14
N2 - The formation of a green or beany off-flavor during storage of legume protein extracts limits their application in foods. Pea protein extracts were submitted to lactic acid fermentations to improve the flavor by either reducing off-flavor formation or by masking undesirable green notes. The aroma profiles of untreated pea protein extract (PPE) and fermented pea protein extract (PPEF) were compared to each other and to a commercial whey protein as a benchmark. Kinetic measurements of n-hexanal and n-hexanol formation were used as an indicator for progressing lipid oxidation and storage stability. The nonfermented and fermented pea protein extracts showed a shelf-life comparable to the commercial whey protein reference. Volatiles were identified and quantified using dynamic headspace sampling with subsequent coupled TDS-GC-MS and TDS-GC-olfactometry flavor dilution analysis. A total of 18 odorants with dilution factors equal to or higher than 100 were determined in PPE and 17 in PPEF. Altogether, 23 highly odor-active compounds were identified according to their mass spectra, odor impressions, linear retention indices, and standard substances in PPE and PPEF, among them n-hexanal, 1-pyrroline, dimethyl trisulfide, 1-octen-3-one, 2,5-dimethyl pyrazine, 3-octen-2-one, β-damascenone, and guaiacol. The fermentation considerably amended the aroma profile of pea protein preparations resulting in a reduction or a masking of undesirable flavors.
AB - The formation of a green or beany off-flavor during storage of legume protein extracts limits their application in foods. Pea protein extracts were submitted to lactic acid fermentations to improve the flavor by either reducing off-flavor formation or by masking undesirable green notes. The aroma profiles of untreated pea protein extract (PPE) and fermented pea protein extract (PPEF) were compared to each other and to a commercial whey protein as a benchmark. Kinetic measurements of n-hexanal and n-hexanol formation were used as an indicator for progressing lipid oxidation and storage stability. The nonfermented and fermented pea protein extracts showed a shelf-life comparable to the commercial whey protein reference. Volatiles were identified and quantified using dynamic headspace sampling with subsequent coupled TDS-GC-MS and TDS-GC-olfactometry flavor dilution analysis. A total of 18 odorants with dilution factors equal to or higher than 100 were determined in PPE and 17 in PPEF. Altogether, 23 highly odor-active compounds were identified according to their mass spectra, odor impressions, linear retention indices, and standard substances in PPE and PPEF, among them n-hexanal, 1-pyrroline, dimethyl trisulfide, 1-octen-3-one, 2,5-dimethyl pyrazine, 3-octen-2-one, β-damascenone, and guaiacol. The fermentation considerably amended the aroma profile of pea protein preparations resulting in a reduction or a masking of undesirable flavors.
KW - aroma
KW - fermentation
KW - n-hexanal
KW - off-flavor
KW - olfactometry
KW - pea (Pisum sativum) protein extract
KW - Thermodesorption-GC-MS
UR - http://www.scopus.com/inward/record.url?scp=84858255790&partnerID=8YFLogxK
U2 - 10.1080/08905436.2011.645939
DO - 10.1080/08905436.2011.645939
M3 - Article
AN - SCOPUS:84858255790
VL - 26
SP - 58
EP - 74
JO - Food biotechnology
JF - Food biotechnology
SN - 0890-5436
IS - 1
ER -