采用GC-E-nose、HS-SPME-GC-MS和HS-GC-IMS对大豆、豌豆、绿豆、鹰嘴豆、蚕豆和花生蛋白的风味特征进行了表征和比较研究。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-15 DOI:10.1002/jsfa.70182

Longbei Xiang, Bo Jiang, Rong Wei, Ziqun Xiao, Ran Zhang

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引用次数: 0

摘要

背景：植物蛋白，特别是豆类蛋白，由于其丰富的营养价值和许多健康益处而受到广泛关注。本研究采用快速气相色谱电子鼻（GC-E-Nose）、顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）、顶空气相色谱-离子迁移谱（HS-GC-IMS）联合化学计量学对大豆、豌豆、绿豆、鹰嘴豆、蚕豆和花生蛋白的风味特性进行了分析和比较。结果：GC-E-Nose分析显示，6种豆科蛋白的挥发性成分存在明显差异。GC-MS和GC-IMS分别鉴定出208种和101种挥发性化合物，其中醛类、醇类和酮类为主要挥发性成分。6种豆类蛋白中，鹰嘴豆蛋白挥发性化合物含量最高，花生蛋白挥发性化合物含量最多。同时，利用正交偏最小二乘判别分析（OPLS-DA）筛选了40个和33个对投影（VIP）具有可变重要性的化合物，分别为15个（己醛、壬醛、2,6-二甲基吡嗪、庚烷-2- 1、2,5-二甲基吡嗪、戊烷-1-醇、三烷、十四烷、辛烷-3-烯-2-酮、1,4-二甲苯、己酸、十二烷、2-戊基呋喃、己烷-1-醇、戊醛）和3个（丙烷-2-醇、庚烷-2- 1- d、戊烷-1-醇-d）。这些挥发物是区分6种豆科蛋白质的关键差异化合物。气相色谱-质谱结合气味活性值（OAV）鉴定出35种风味化合物为主要气味活性化合物。结论：这些技术的联合应用较好地表征了豆类蛋白风味谱的差异，为开发新的植物性替代蛋白产品提供了理论指导。©2025化学工业协会。

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Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC-E-nose, HS-SPME-GC-MS, and HS-GC-IMS.

Background: Plant proteins, especially legume proteins, have garnered widespread attention due to their rich nutritional value and numerous health benefits. In this study, the flavor properties of soy, pea, mung bean, chickpea, faba bean, and peanut proteins were analyzed and compared using rapid gas chromatography electronic nose (GC-E-Nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with chemometrics.

Results: GC-E-Nose analysis showed a distinct difference in the volatile compounds of six legume proteins. A total of 208 and 101 volatile compounds were identified using GC-MS and GC-IMS, respectively, with aldehydes, alcohols, and ketones being the main volatile components. Among the six legume proteins, chickpea protein possessed the highest content of volatile compounds, whereas peanut protein contained the largest number of volatile compounds. In the meanwhile, 40 and 33 compounds with variable importance in the projection (VIP) greater than 1 were screened using orthogonal partial least squares discriminant analysis (OPLS-DA), of which 15 (hexanal, nonanal, 2,6-dimethylpyrazine, heptan-2-one, 2,5-dimethylpyrazine, pentan-1-ol, tridecane, tetradecane, oct-3-en-2-one, 1,4-xylene, hexanoic acid, dodecane, 2-pentylfuran, hexan-1-ol, pentanal), and 3 (propan-2-ol, heptan-2-one-D, pentan-1-ol-D) compounds with VIP > 2, respectively. These volatiles were the key differential compounds that distinguished the six legume proteins. GC-MS combined with odor activity value (OAV) identified 35 flavor compounds as key odor active compounds with OAV > 1.

Conclusion: The combined application of these techniques better characterized the flavor profile differences among legume proteins, providing theoretical guidance for developing new plant-based alternative protein products. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.