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 ...