Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments

ABSTRACT Plant‐derived proteins are becoming increasingly important due to consumer demand for plant‐based alternatives to animal products. Processing of these proteins can negatively affect their flavor. While there have been many investigations into the role of thermal processing, the impact of high‐pressure treatment (i.e., high hydrostatic pressure and high‐pressure homogenization) on the flavor profile of plant‐derived proteins is still unclear. In the present work, the sensory properties and aroma compound profiles of commercial pea protein isolates were systematically investigated via descriptive sensory analysis and instrumental aroma analysis in relation to high‐pressure treatments (before and after treatment). The flavor profiles of the protein isolates were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty , and sour , with no notable differences before and after high‐pressure treatments. Gas chromatography‐olfactometry/mass spectrometry revealed the presence of unsaturated aldehydes, typical products of lipid oxidation, associated with the overall fatty, green aroma, but the compositions did not change significantly through high‐pressure treatment, suggesting the suitability of HPH or HHP for processing or preservation of pea protein isolates without affecting the flavor profile.