Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)

Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D NMR, (LC-)MS/MS, LC-TOF-MS and MSE experiments, led to the identification of 14 lipids and lipid oxidation products, namely, 9,10,13 trihydroxy¬octadec 12 enoic acid, 9,12,13 trihydroxy-octadec 10 enoic acid, 9,10,11 trihydroxy¬octadec 12 enoic, 11,12,13 trihydroxy-octadec 9 enoic acid, (10E,12E) 9 hydroxy¬octadeca 10,12 dienoic acid, (9Z,11E) 13 hydroxy¬octadeca 9,11 dienoic acid, (9E,11E) 13 hydroxy-octadeca 9,11 dienoic acid, 1 linoleoyl glycerol, α-linolenic acid, 2 hydroxypalmitic acid, 2 hydroxyoleic acid, linoleic acid, (9Z,11E) 13 oxo¬octadeca 9,11 dienoic acid and, octacosa 6,9,19,22 tetraen. Herein, we present the isolation, structure determination, and sensory activity of these molecules. Depending on their structure, the isolated compounds showed human bitter recognition thresholds between 0.06 and 0.99 mmol/L in water.     «

Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D NMR, (LC-)MS/MS, LC-TOF-MS and MSE experiments, led to the identification of 14 lipids and lipid oxidation products, namely, 9,10,13 trihydroxy¬octadec 12 enoic acid, 9,12,13 trihydroxy-octadec 10 enoic acid,...     »