Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2022

Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

Abstract

Pea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study's aim was thus to identify the main phytochemicals in pea-based samples and to examine associations with sensory attributes. The phytochemical profiles of pea flour, pea protein isolates, and pea protein isolate fractions were characterized via UHPLC-DAD-MS. Forty-eight phytochemicals were observed: 6 phenolic acids, 5 flavonoids, and 1 saponin were unambiguously identified and quantified, while another 9 phenolic acids, 10 flavonoids, and 6 saponins were tentatively identified. The impacts of protein extraction and fractionation were studied. These processes appear to have caused some compound degradation. It was found that 29 compounds were correlated with perceived bitterness and/or astringency. Therefore, these results show that certain phytochemicals can lead to negative sensory attributes in pea-protein-based products.
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Dates and versions

hal-03607206 , version 1 (13-03-2022)

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A. Cosson, E. Meudec, C. Ginies, A. Danel, P. Lieben, et al.. Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes. Food Chemistry, 2022, 385, ⟨10.1016/j.foodchem.2022.132615⟩. ⟨hal-03607206⟩
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