Pea protein has attracted the attention of consumers owing to its non-GMO, hypoallergenic, and high nutritional value, however, the beany flavor limits its applicability. Hence, GC-MS and GC-IMS were applied to assess the influence of Saccharomyces cerevisiae and Lactobacillus plantarum on the beany flavor of pea protein. Specifically, 51 and 65 volatiles were detected in pea proteins via GC-MS and GC-IMS, respectively. Odor activity value results showed that the components contributing to the beany flavor mainly included: 2-pentylfuran, (E, E)-2,4-decadienal, hexanal, nonanal, (E, E)-2,4-nonadienal, octanal, (E)-2-nonenal and (E)-2-octenal. S. cerevisiae and L. plantarum fermentation could remove 79.65% and 78.94% of the major beany flavor aldehydes from pea protein, respectively. Principal component analysis and hierarchical cluster analysis indicated that the unfermented and fermented pea protein samples can be distinguished by volatile compounds. These results provide a reference for the removal of beany off-flavors from pea proteins by fermentation.

豌豆蛋白因其非转基因、低过敏性和高营养价值而受到消费者的关注，但豆腥味限制了其适用性。因此，应用GC-MS和GC-IMS来评估酿酒酵母和植物乳杆菌对豌豆蛋白豆香味的影响。具体而言，分别通过 GC-MS 和 GC-IMS 在豌豆蛋白中检测到 51 和 65 种挥发物。气味活度值结果表明，形成豆腥味的成分主要有：2-戊基呋喃、(E, E)-2,4-癸二烯醛、己醛、壬醛、(E, E)-2,4-壬二烯醛、辛醛、 (E)-2-壬烯醛和 (E)-2-辛烯醛。酿酒酵母和植物乳杆菌发酵可以分别去除豌豆蛋白中主要豆香味醛的79.65%和78.94%。主成分分析和层次聚类分析表明，未发酵和发酵豌豆蛋白样品可以通过挥发性化合物进行区分。这些结果为通过发酵去除豌豆蛋白中的豆类异味提供了参考。