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

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.