Removing off-flavor components from pea seeds by genetic means – PIVERT

Plant-based proteins have recently attracted particular interest due to their health benefits and sustainable origin compared to their animal counterparts. In this context, the use of pulses as ingredients for the production of protein-rich foodstuffs is increasing. The PIVERT project is centred on Pea (Pisum sativum L.), the leading grain legume crop in France, that produces seeds rich in high nutritional value proteins even in the absence of nitrogen fertilizers. However, pea-derived ingredients are still under-exploited in the food industry, one main factor being the beany off-flavour imparted that leads to low consumer acceptability. Methoxypyrazines, and volatile organic compounds (VOCs) such as hexanal, arising from the enzymatic oxidation of lipids by lipoxygenases, are two off-note components described as beany, grassy and hay-like, and rated as unpleasant flavours by consumers. In this project we propose to exploit plant genetics to address the pea seed flavour problem. PIVERT aims to identify pea lines or ecotypes with reduced or modified contents of methoxypyrazines and lipoxygenase-derived VOCs, and with improved organoleptic properties. We will use a targeted approach based on screening pea TILLING populations for key genes in the biosynthesis of these off-flavour components. In parallel, we will exploit the natural genetic diversity available for pea in an untargeted approach. A large collection of pea ecotypes will be screened by GC-MS to reveal novel and contrasted seed VOC emission profiles. The profiles will be analysed by genome wide-association study using existing genotyping data to identify loci involved in VOC profile determination. Both strategies will feed into descriptive quantitative sensory evaluations of these novel pea lines and ecotypes. This will represent a first step in the development of pea varieties better adapted to the food and ingredient industry.