Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

Yara L. Benavides-Paz; Baraem P. Ismail; Gary A. Reineccius

doi:10.1021/acsfoodscitech.1c00384

Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

Yara L. Benavides-Paz, Baraem P. Ismail, Gary A. Reineccius

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

The volatile profile was monitored during an optimized salt extraction process (salt solubilization coupled with membrane filtration) to produce a pea protein isolate (PPI). Aroma compounds from samples collected at different steps of the manufacturing process were isolated using solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and GC-time-of-flight mass spectrometry (GC-TOF-MS). A sensory evaluation of pea flour (PF) and PPI aqueous solutions was also conducted. Twelve aroma compounds were perceived with a “moderate” odor intensity by panelists from the sniffing port of GC-MS-O. From the sensory evaluation, the aroma descriptors used to describe the PF and PPI testing solutions were also used to describe individual compounds eluting from the sniffing port. This observation supports the hypothesis that the 12 compounds identified in this study by GC-MS-O are likely to be the main contributors to the aroma profile of the samples analyzed.

Original language	English (US)
Pages (from-to)	280-289
Number of pages	10
Journal	ACS Food Science and Technology
Volume	2
Issue number	2
DOIs	https://doi.org/10.1021/acsfoodscitech.1c00384
State	Published - Feb 18 2022

Bibliographical note

Funding Information:
This project was generously supported through a research grant from the Pulse Crop Health Initiative─USDA/ARS (58-3060-8-024) and we also acknowledge the financial support provided by the Minnesota Agricultural Experiment Station.

Funding Information:
The authors would like to acknowledge Dr. Zata Vickers and the Sensory Center at the University of Minnesota for their assistance on the sensory evaluation methodology, Dr. Jean-Paul Schirle-Keller and Dr. Vaidhyanathan Anantharamkrishnan for their technical support on the development of the SAFE methodology and GC-MS-O analysis, and Reynault Miller and Mitchell Maher for their assistance in conducting the protein extractions in the pilot plant at the Department of Food Science and Nutrition at the University of Minnesota This project was generously supported through a research grant from the Pulse Crop Health Initiative?USDA/ARS (58-3060-8-024) and we also acknowledge the financial support provided by the Minnesota Agricultural Experiment Station..

Publisher Copyright:
© 2022 American Chemical Society

Keywords

SAFE
off-flavor
pea flour
salt extraction
volatile compounds

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abstract = "The volatile profile was monitored during an optimized salt extraction process (salt solubilization coupled with membrane filtration) to produce a pea protein isolate (PPI). Aroma compounds from samples collected at different steps of the manufacturing process were isolated using solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and GC-time-of-flight mass spectrometry (GC-TOF-MS). A sensory evaluation of pea flour (PF) and PPI aqueous solutions was also conducted. Twelve aroma compounds were perceived with a “moderate” odor intensity by panelists from the sniffing port of GC-MS-O. From the sensory evaluation, the aroma descriptors used to describe the PF and PPI testing solutions were also used to describe individual compounds eluting from the sniffing port. This observation supports the hypothesis that the 12 compounds identified in this study by GC-MS-O are likely to be the main contributors to the aroma profile of the samples analyzed.",

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Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

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