Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor

Vegetal proteins are of high interest for their many positive aspects, but their ‘beany’ off-flavor is still limiting the consumer’s acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time and especially the evolution of their organoleptic quality under two storage conditions. The evolution of the volatile compounds, the odor and the color of a PPI has been investigated during one year of storage. PPI was exposed to two treatments mimicking a lack of control of storage conditions: treatment A with light exposition at ambient temperature (A—Light 20 °C) and treatment B in the dark but with a higher temperature …

Effect of Microbial strains on Hexanal

The positive effects of plant-based protein consumption have been reported, nonetheless, several disadvantages suchgrassy or beany off-flavors are encountered (1) and are limiting the consumers acceptance towards these proteins.In this project, we investigated the potential of selected microorganisms to metabolize compounds responsible forthe leguminous off-flavor. Hexanal, well-known as a main contributor to the beany descriptor (2), was chosen for thisstudy.A selection of 16 strains representative of different fermentative types has been used to treat a liquid model matrixcontaining hexanal at 2 mg/L. The strains were applied on the medium at the end of their growing phase. Theinoculum wa…

Potential of microorganisms to decrease the "beany" off-flavor