The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activity values (OAVs), which led to the identification of their differences. We identified 11 aroma compounds as important odorants with OAVs greater than 1 in pea and soy milk. OAVs contribution rate demonstrated that 6 compounds contributed most to the characteristic off-flavor of pea milk, among which 2-methoxy-3-isopropyl-(5 or 6)-methyl pyrazine, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal contributed more than others. For soy milk, 1-octen-3-one, hexanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal showed more important contributions. These odor-active compounds were divided into non-lipoxygenase (non-LOX) and LOX pathways based on their synthesis. Several endogenous enzymes that are important to the LOX pathway were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS), and the contents of key off-flavor compounds were found to be related to the enzyme activities, while the lipid content was not an important factor.

通过气相色谱-嗅觉-质谱（GC-O-MS），感官评估和气味活性值（OAVs）研究了豌豆和豆浆中主要的挥发性异味化合物，从而鉴定出它们之间的差异。我们在豌豆和豆浆中鉴定出11种香气化合物为重要香气，且OAV值均大于1。OAVs的贡献率表明，有6种化合物对豌豆奶的典型异味贡献最大，其中2-甲氧基-3-异丙基-（5或6）-甲基吡嗪，己醛，（E，E）-2,4-非戊二烯醛和（E，E）-2,4-癸二烯醛的贡献更大。对于豆浆，1-辛烯-3-一，己醛，（E，E）-2,4-壬二烯醛和（E，E）-2,4-癸二烯醛显示出更重要的作用。这些气味活性化合物基于它们的合成被分为非脂氧合酶（non-LOX）和LOX途径。