Advances in sample preparation for volatile profiling of plant proteins: Fundamentals and future perspectives

Abstract

Due to the increasing world population and consumer desire for sustainable and nutritious protein sources, the food industry is currently experiencing tremendous pressure to develop innovative, sensorially acceptable, health-promoting plant-based products. Plant proteins, specifically pulse proteins arise as a healthy and sustainable protein source for food applications. However, the use of pulse protein is challenged by its intrinsic undesirable aroma often described as beany, grassy, and green. These off notes can be inherent, i.e. generated from plant metabolism, or produced during processing and/or storage and encompass a broad variety of chemical classes. Since aroma plays a major role in consumer acceptance and eating habits and due to its chemical complexity, proper analytical methods must be used for its assessment. Considering that the effectiveness of an analytical method is significantly influenced by its sample preparation step, this review focuses on sample preparation techniques for monitoring the volatile profile of pulse proteins, their advantages, and disadvantages, while concurrently highlighting the potential of novel technologies for advancing this critical application.