ArticleJournal of agricultural and food chemistry2025
Presence and Impact of Aldol Condensation Products as Off-Notes in Plant-Based Protein Sources.
Article in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Effects of temperature fluctuations on quality deterioration and flavor evolution of pre-packaged tofu during cold-chain logistics.Frontiers in nutrition · 2026Article
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5 authors.
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Abstract
Off-notes in plant-based sources of protein are mainly formed via the lipid oxidation of unsaturated fatty acids. During gas chromatography-olfactometry analysis of pea protein isolate, previously uncharacterized old soap odors were detected. These were found to arise from a family of α,β-unsaturated aldehydes formed from the aldol condensation of pentanal and hexanal during the protein extraction process. These compounds were synthesized, and it was confirmed that they are highly odor-active and contribute to the old soap odor in pea protein isolates at very low concentrations. Comparison with rice, soy, and hemp protein isolates showed that they all contained at least one such aldol condensate, whereas they were not detected in whey protein. We suggest that the main factor determining the formation of these compounds is the manufacturing process used to isolate and dry the pea protein biomass.
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