Enzyme-accelerated pea protein hydrolysis as a platform for development of soy-free, biogenic amine-safe plant-based umami seasonings

Developing plant-based umami seasonings addressing salt content, allergen safety, and sensory acceptance remains a significant challenge. This study investigated pea protein isolate, combined with controlled roasting and enzyme-accelerated proteolysis, to generate soy-free seasonings. Eight experimental formulations were evaluated: four base broths (standard untreated, standard hydrolyzed, toasted untreated, toasted hydrolyzed) plus four hydrolyzed variants (standard and toasted) supplemented with NaCl (1.5% w/v ) or sucrose (4% w/v ). Free amino acids (FAA), biogenic amines, volatile organic compounds (VOCs), and sensory attributes were characterized. Total FAA content more than doubled following enzymatic treatment (standard: 12.64 → 21.85 mg/100 g; toasted: 2.85 → 9.55 mg/100 g). Twenty-one VOCs were identified, with roasted samples exhibiting elevated Maillard-derived ketones (2-heptanone, 2-nonanone, 2-decanone up to 4.25 AU × 10 6 ), while enzymatically-hydrolyzed standard broths retained fatty acids. Principal component analysis explained 86.3% of volatile variance, with PC1 (68.5%) separating compound classes. Biogenic amines were undetected in all samples. Sensory evaluation (n = 71 panelists) revealed that sucrose supplementation produced acceptability scores of 4.94 out of 7 points (standard hydrolyzed + sucrose), significantly exceeding non-supplemented controls (2.61 out of 7 points), with sweet taste generating a positive penalty-analysis impact of 1.23 on hedonic liking, and enzymatic hydrolysis mitigating off-flavor attributes. This investigation demonstrates that enzyme-accelerated pea protein hydrolysis, combined with targeted ingredient supplementation, yields plant-based seasonings with authentic umami-rich sensory profiles and consumer acceptability. Unlike traditional fermentation requiring months, this enzyme-accelerated approach achieves high consumer acceptability and complex flavor profiles within hours, positioning it as a highly efficient and safe alternative for the health-conscious market.