Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

•51 and 65 volatile components were identified in pea protein by GC–MS and GC-IMS.•Main beany flavor contributors detected in pea protein were volatile aldehydes.•S. cerevisiae and L. plantarum were used to reduce beany flavor in pea protein.•Aroma profiles of pea protein after fermentation were significantly different.