{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T23:30:56Z","timestamp":1792798256324,"version":"4.5.0"},"reference-count":49,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2025,9,29]],"date-time":"2025-09-29T00:00:00Z","timestamp":1759104000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Project of Laboratory of Advanced Agricultural Sciences, Heilongjiang Province","award":["ZY04JD05-012"],"award-info":[{"award-number":["ZY04JD05-012"]}]},{"name":"Beijing High-level Talent Project","award":["ID19008024075"],"award-info":[{"award-number":["ID19008024075"]}]}],"content-domain":{"domain":["www.mdpi.com"],"crossmark-restriction":true},"short-container-title":["Foods"],"abstract":"<jats:p>Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advantages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10, w\/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet\u2013sour balance and mellow flavour. However, issues such as weak gel formation and prominent soybean-like off-flavours severely restrict the development and consumer acceptance of PPY. In this study, five fermentation systems were systematically investigated to elucidate the fermentation mechanisms of pea yoghurt and explore effective methods for eliminating undesirable soy flavours. The results indicated that hydrophobic interactions and disulfide bonds are the predominant forces driving gel formation in PPY. Additionally, the protein content increased by 0.81 g\/100 g following fermentation. A total of 43 volatile flavour compounds\u2014including aldehydes, alcohols, acids, ketones, and furans\u2014were identified, among which the concentrations of hexanal and 2-pentylfuran, known markers for soybean off-flavour, significantly decreased. Furthermore, high-temperature and high-pressure treatments (121 \u00b0C, 3 min) demonstrated superior effectiveness in reducing soybean-like flavours. Although the high-temperature and high-pressure treatment, double-enzyme hydrolysis, and flavour-masking methods operate through distinct mechanisms, their flavour profiles converged, displaying substantial deodorisation effects and synergistic interactions. These findings provide a theoretical basis and processing parameters for flavour modulation in PPY; however, further formulation optimisation is required to enhance its nutritional and textural properties. PPY shows promise as a potential alternative to conventional dairy products in the future.<\/jats:p>","DOI":"10.3390\/foods14193363","type":"journal-article","created":{"date-parts":[[2025,9,29]],"date-time":"2025-09-29T12:59:46Z","timestamp":1759150786000},"page":"3363","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method"],"prefix":"10.3390","volume":"14","author":[{"given":"Xiaoyue","family":"Zhang","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2857-5642","authenticated-orcid":false,"given":"Guozhi","family":"Ji","sequence":"additional","affiliation":[{"name":"Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Hohhot 011500, China"},{"name":"Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Zhao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bingyu","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenhui","family":"Li","sequence":"additional","affiliation":[{"name":"Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Hohhot 011500, China"},{"name":"Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zimeng","family":"Guo","sequence":"additional","affiliation":[{"name":"Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Hohhot 011500, China"},{"name":"Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shan","family":"He","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2284-8139","authenticated-orcid":false,"given":"Andr\u00e1s","family":"Koris","sequence":"additional","affiliation":[{"name":"Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, M\u00e9nesi \u00fat 44, HU-1118 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuchun","family":"Zhu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhishen","family":"Mu","sequence":"additional","affiliation":[{"name":"Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Hohhot 011500, China"},{"name":"Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongzhi","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110124","DOI":"10.1016\/j.foodhyd.2024.110124","article-title":"Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health","volume":"154","author":"Shishir","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.foodres.2017.03.045","article-title":"Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials","volume":"110","author":"Jeske","year":"2018","journal-title":"Food Res. 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