{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T03:05:27Z","timestamp":1792119927064,"version":"4.4.0"},"reference-count":36,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,9,15]],"date-time":"2025-09-15T00:00:00Z","timestamp":1757894400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Plant proteins, especially legume proteins, have garnered widespread attention due to their rich nutritional value and numerous health benefits. In this study, the flavor properties of soy, pea, mung bean, chickpea, faba bean, and peanut proteins were analyzed and compared using rapid gas chromatography electronic nose (GC\u2010E\u2010Nose), headspace solid\u2010phase microextraction\u2013gas chromatography\u2013mass spectrometry (HS\u2010SPME\u2010GC\u2010MS), and headspace gas chromatography\u2013ion mobility spectrometry (HS\u2010GC\u2010IMS) coupled with chemometrics.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>GC\u2010E\u2010Nose analysis showed a distinct difference in the volatile compounds of six legume proteins. A total of 208 and 101 volatile compounds were identified using GC\u2010MS and GC\u2010IMS, respectively, with aldehydes, alcohols, and ketones being the main volatile components. Among the six legume proteins, chickpea protein possessed the highest content of volatile compounds, whereas peanut protein contained the largest number of volatile compounds. In the meanwhile, 40 and 33 compounds with variable importance in the projection (VIP) greater than 1 were screened using orthogonal partial least squares discriminant analysis (OPLS\u2010DA), of which 15 (hexanal, nonanal, 2,6\u2010dimethylpyrazine, heptan\u20102\u2010one, 2,5\u2010dimethylpyrazine, pentan\u20101\u2010ol, tridecane, tetradecane, oct\u20103\u2010en\u20102\u2010one, 1,4\u2010xylene, hexanoic acid, dodecane, 2\u2010pentylfuran, hexan\u20101\u2010ol, pentanal), and 3 (propan\u20102\u2010ol, heptan\u20102\u2010one\u2010D, pentan\u20101\u2010ol\u2010D) compounds with VIP\u2009&gt;\u20092, respectively. These volatiles were the key differential compounds that distinguished the six legume proteins. GC\u2010MS combined with odor activity value (OAV) identified 35 flavor compounds as key odor active compounds with OAV\u2009&gt;\u20091.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The combined application of these techniques better characterized the flavor profile differences among legume proteins, providing theoretical guidance for developing new plant\u2010based alternative protein products. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70182","type":"journal-article","created":{"date-parts":[[2025,9,15]],"date-time":"2025-09-15T09:55:54Z","timestamp":1757930154000},"page":"552-562","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC\u2010E\u2010nose, HS\u2010SPME\u2010GC\u2010MS, and HS\u2010GC\u2010IMS"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5242-9269","authenticated-orcid":false,"given":"Longbei","family":"Xiang","sequence":"first","affiliation":[{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0638-6456","authenticated-orcid":false,"given":"Bo","family":"Jiang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rong","family":"Wei","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ziqun","family":"Xiao","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ran","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,9,15]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12721"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9101458"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.08.010"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106288"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1651248"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr10122586"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12893"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfutfo.2023.03.005"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113719"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114330"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.138795"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104212"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2023.117438"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113492"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134275"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132203"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.9b07711"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113622"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.103707"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137547"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2022.09.024"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101291"},{"key":"e_1_2_8_24_1","volume-title":"Odour Thresholds: Compilations of Odour Threshold Values in Air, Water and Other Media","author":"Gemert L","year":"2011"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113874"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131658"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.3390\/s120912562"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111981"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115177"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103166"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2022.2078275"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2024.2346329"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.04.018"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10112532"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114209"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115039"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13437"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.70182","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T03:46:50Z","timestamp":1763437610000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.70182"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,15]]},"references-count":36,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,1,15]]}},"alternative-id":["10.1002\/jsfa.70182"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.70182","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,15]]},"assertion":[{"value":"2024-10-30","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-08-29","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-09-15","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}