エンドウ豆タンパク質：応用、タンパク質と風味の相互作用、および風味増強戦略における進歩

Growing interest in healthy diets, sustainable consumption, and carbon footprint reduction has accelerated the shift away from animal proteins. Plant proteins, valued for their high-quality protein content, balanced nutritional profile, and source abundance, are emerging as optimal alternatives to animal proteins. Among them, pea protein has attracted particular attention in the development of plant-based emulsions, meat analogues, and vegetarian products, owing to its comprehensive amino acid profile, high protein content, low fat, and low allergenicity. This review summarizes recent advances in pea protein applications and examines the volatile compounds responsible for beany and grassy flavors, as well as non-volatile compounds contributing to bitterness, umami and astringency. The mechanisms underlying protein-flavor interactions are discussed, with emphasis on how both volatile and non-volatile compounds interact with pea protein to influence sensory perception. Current strategies for mitigating undesirable flavors, including technological and processing approaches, are reviewed, highlighting their mechanisms of flavor modification. By integrating these insights, this review provides theoretical guidance for flavor improvement, supports the expanded application of pea protein in plant-based foods, and identifies opportunities for innovation and market growth.