Flavor characteristics of plant protein and methods to mitigate undesirable flavors

Abstract: Plant protein ingredients are still underutilized due to unpleasant flavor (e.g., green, beany aroma and bitterness) and poor functionalities (e.g., solubility). Although improvements in flavor occurs with isolation of the protein fraction, the flavor issue is not completely eliminated. The objective of this presentation is to provide information about flavor characteristics associated with plant proteins and approaches to mitigate unwanted flavors. Although the focus will be on pulse proteins, other plant proteins (e.g., oilseeds) will be presented. A summary of the specific compounds that produce the undesirable flavor will be presented. Volatile organic compounds (VOCs) associated with plant-based protein products such as aldehydes and ketones that contribute to the undesirable flavors and aromas will be the focus. Compounds, such as saponins, bitter peptides, and phenolics, will highlight the non-VOCs compounds responsible for the bitterness of protein products. The basic reasons for the binding of the VOCs and non-VOCs and the difficulty in removing these compounds will be provided. Methods presented include solvent and supercritical fluid extraction. A brief discussion of processing impacts on protein functionality will be provided. For example, a supercritical fluid extraction approach increased protein solubility and improved emulsion and foaming properties. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.