Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage

Food & Function Pub Date: 2020-09-09 DOI: 10.1039/D0FO01100B

Abstract

Flavor stability of pea protein isolates (PPIs) during storage was investigated. Two commercial PPIs were stored at three water activities (0.128–0.501) under refrigerated (7 °C) and accelerated (37 °C) temperatures for 12 weeks. Eleven aroma compounds were monitored by gas chromatography-tandem mass spectrometry (GC/MS/MS) and results revealed significant changes in the aroma concentrations among the PPI samples during storage. In agreement with the chemical changes, significant differences in orthonasal aroma profiles were demonstrated using a sensory difference-from-control test. The sample stored under accelerated storage temperature (37 °C) and at the highest water activity showed the greatest degree of aroma change. An aroma recombination sensory study indicated the generation of two specific compounds, 1-octen-3-ol and nonanal, along with the degradation of 2–4-decadienal resulted in sensory changes during storage indicating lipid oxidation was the main mechanism of flavor instability in the PPI samples.

Graphical abstract: Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage
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