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The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among the investigated volatiles, representatives of aldehydes, ketones, and acids were reported in literature as especially important in pea and pea-related matrices. After validation of the method and quantitation of the corresponding analytes, sensory reconstitution as well as omission studies of a selected pea protein were performed and revealed nine odor-active compounds as key food odorants (3-methylbutanal, hexanal, acetaldehyde, (E,E)-2,4-nonadienal, (E)-2-octenal, benzaldehyde, heptanal, 2-methylbutanal, and nonanoic acid). Interestingly, eight out of nine compounds belonged to the chemical class of aldehydes. Statistical heatmap and cluster analysis of all odor activity values of different pea proteins confirmed the obtained sensory results and generalize these nine key food odorants in other pea proteins. The knowledge of key components gained shows potential for simplifying industrial flavor optimization of pea protein-based food.

Slow, gentle stimulation of hairy skin is generally accompanied by hedonic sensations. This phenomenon, also known as (positive) affective touch, is likely to be the basis of affiliative interactions with conspecifics by promoting inter-individual bindings. Previous studies on healthy humans have demonstrated that affective touch can remarkably impact behavior. For instance, by administering the Rubber Hand Illusion (RHI) paradigm, the embodiment of a fake hand enhances after a slow, affective touch compared to a fast, neutral touch. However, results coming from this area are not univocal. In addition, there are no clues in the existing literature on the relationship between affective touch and the space around our body. To overcome these lacks, we carried out two separate experiments where participants underwent a RHI paradigm (Experiment 1) and a Visuo-Tactile Interaction task (Experiment 2), designed to tap into body representation and peripersonal space processing, respectively. In both experiments, an affective touch (CT-optimal, 3 cm/s) and neutral touch (CT-suboptimal, 18 cm/s) were delivered by the experimenter on the dorsal side of participants’ hand through a “skin to skin” contact. In Experiment 1, we did not find any modulation of body representation—not at behavioral nor at a physiological level—by affective touch. In Experiment 2, no visuo-tactile spatial modulation emerged depending upon the pleasantness of the touch received. These null findings are interpreted in the light of the current scientific context where the real nature of affective touch is often misguided, and they offer the possibility to pave the way for understanding the real effects of affective touch on body/space representation.