Characterisation of odour active compounds along extraction process from pea flour to pea protein extract
| Autor: | Nathalie Cayot, Marie-Hélène Bard, Chloé Murat, Claire Dhalleine |
|---|---|
| Přispěvatelé: | Procédés Alimentaires et Physico-Chimie (PAPC), Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Roquette Frères |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
030309 nutrition & dietetics
Flavour Organoleptic Pisum 03 medical and health sciences 0404 agricultural biotechnology Protein purification [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology Protein extraction Odour-active compounds Legume Pisum sativum 2. Zero hunger 0303 health sciences Chromatography biology Pea protein Extraction (chemistry) fungi food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science SAFE GC–O Gas chromatography [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Research International Food Research International, Elsevier, 2013, 53 (1), pp.31-41. ⟨10.1016/j.foodres.2013.03.049⟩ |
| ISSN: | 0963-9969 |
| Popis: | International audience; Pisum sativum, rich in proteins, represents a main interest for human food. Nevertheless, pea products are underused because of their organoleptic characteristics. The extraction process of the proteins can partly explain the development of the typical flavour.The objective of the present study was to identify odour active compounds and to follow their evolution during four steps of the process (from pea flour to pea protein).Firstly, volatile compounds were extracted by Solvent Assisted Flavour Evaporation from each step and analysed by Gas Chromatography coupled with Mass Spectrometry and Olfactometry. Secondly, the volatile compounds, identified as odour active in pea flour and in pea protein, were followed in the intermediary steps of the process.As hypothesised, it appeared that the flavour profile is evolving during the protein extraction process. The odour active compounds are different between pea flour (first step) and pea protein powder (final step). Some compounds are disappearing earlier or later during the process, whereas some are appearing at different steps. Only few odour active compounds are common to each step.These results lead to a better understanding of the flavour compounds of pea flour and of proteins, and of their evolution during the protein extraction process. Then, these results could permit to adapt, to improve some key parameters or to add some steps at the process in order to better control the beany flavour development. |
| Databáze: | OpenAIRE |
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