Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)

Peter Gläser, Corinna Dawid, Stefanie Meister, Stephanie Bader-Mittermaier, Michael Schott, Peter Eisner, Thomas Hofmann

Research output: Contribution to journalArticlepeer-review

33 Scopus citations


Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea-protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D-NMR, (LC-)MS/MS, LC-TOF-MS, and MSE experiments, led to the identification of 14 lipids and lipid oxidation products, namely, 9,10,13-trihydroxyoctadec-12-enoic acid, 9,12,13-trihydroxyoctadec-10-enoic acid, 9,10,11-trihydroxyoctadec-12-enoic, 11,12,13-trihydroxyoctadec-9-enoic acid, (10E,12E)-9-hydroxyoctadeca-10,12-dienoic acid, (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic acid, (9E,11E)-13-hydroxyoctadeca-9,11-dienoic acid, 1-linoleoyl glycerol, α-linolenic acid, 2-hydroxypalmitic acid, 2-hydroxyoleic acid, linoleic acid, (9Z,11E)-13-oxooctadeca-9,11-dienoic acid, and octacosa-6,9,19,22-tetraen. Herein, we present the isolation, structure determination, and sensory activity of these molecules. Depending on their structure, the isolated compounds showed human bitter recognition thresholds between 0.06 and 0.99 mmol/L in water.

Original languageEnglish
Pages (from-to)10374-10387
Number of pages14
JournalJournal of agricultural and food chemistry
Issue number38
StatePublished - 23 Sep 2020


  • Pisum sativum
  • bitter taste
  • fatty acids
  • lipids
  • oxylipins
  • pea
  • sensomics
  • taste dilution analysis


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