Increasing population growth combined with changing socioeconomic backgrounds has led to increased demand for sustainably produced protein-rich foods. Among the different protein options, plant-based protein is growing in popularity due to its sustainability and associated health benefits.
However, the incorporation of plant protein, such as pea, in foods often leads to decreased acceptability caused by multiple negative sensory attributes including off-aromas, off-tastes (bitterness and umami), and other somatosensory attributes such as astringency or other textural cues. A more comprehensive understanding of pea protein flavor will enable the advancement of optimized processing strategies to improve product acceptability, ultimately leading to increased consumption and positive health and environmental impacts.
This presentation will focus on the identification of volatile (GC/MS) and nonvolatile (LC/MS) compounds that contribute to the inherent negative sensory attributes of pea protein that hinder consumption and utilization.
Key Learning Objectives
• Understand analytical methods to characterize off-flavor compounds in plant protein
• Define impact of thermal processing/storage on pea protein off-aroma profile
• Identify compounds contributing to off-tastes of pea protein
Who Should Attend
• Plant protein scientists and food innovators
The Ohio State University