Even if, since the 70s, when the first soy-based desserts appeared, these taste problems have been greatly improved, they remain.
Plant-based protein concentrates and isolates have fragrant notes: green, vegetal, earthy… which can restrict their use to products that are already rich in aromas that mask these undesirable tastes.
The origin of these undesirable notes is partly known. It is broken down into two parts:
A volatile/herbaceous note: It comes from the enzymatic oxidation of the fats of beans and seeds, generating volatile compounds: aldehydes or ketones. Or it is pyrazines, naturally occurring volatile compounds, that bring a green note
A bitter/astringent note: it comes from molecules essential to the plant such as saponins, phenolic compounds and amino acids.
To avoid these notes, especially the volatiles, it is necessary to act from the field, to the manufacture of the product, including the storage of seeds and beans. In particular, it is necessary to limit the stress suffered by the crops which, through a natural defense reaction, generate these molecules.
Many processes have been tested to reduce these aftertastes. Chemical treatments (alcohol washing, alkalinization) and physical treatments (radiofrequency, microwave and ultra-high temperatures). However, it is the fermentation that seems to work well.
Examples of taste improvement by fermentation of peas, soybeans and lentils are cited in the scientific literature.
Flavor suppliers now offer “flavor maskers” that hide these aftertastes by blocking the taste receptors of bitterness in particular.
Finally, it is possible to use micro-encapsulation techniques to isolate plant extracts and prevent their perception during consumption of the product.
Science 2 Food knows these issues and works with companies that seek to solve them.
