Impact of ageing on pea protein volatile compounds and correlation with odour

The positive effects of plant-based protein consumption are widely reported; nonetheless, several disadvantages such as “grassy” or “beany” off-flavours are encountered [1]. Moreover, the impact of the storage conditions, or ageing, on the evolution of the off-flavour is not well-known [2]. This study aimed to investigate the evolution of the volatile compounds and of the odour during one year using two different ageing processes. The volatile compounds were determined by HS-SPME-GC-MS and the odour by smelling the products at each time of sampling. The mechanisms involved [3-6] and the most impacting factor on the evolution of the volatile compounds were determined. Furthermore, because there is a great challenge to link instrumental data to the odour, a tentative correlation was proposed in order to be able to use instrumental data for early detection of off-flavour and to study the neo-formed compounds during storage