Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing
Authors
Keywords
Pea protein, Pea aroma, Meat alternative, Off-flavor, Aroma reduction, Processing effects
Journal
FOOD CHEMISTRY
Volume 376, Issue -, Pages 131892
Publisher
Elsevier BV
Online
2021-12-22
DOI
10.1016/j.foodchem.2021.131892
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Influence of premilling thermal treatments of yellow peas, navy beans and fava beans on the flavour and end product quality of tortillas and pitas
- (2021) Peter Frohlich et al. CEREAL CHEMISTRY
- Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory
- (2021) Serap Vatansever et al. Processes
- Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties
- (2021) Mehrsa Emkani et al. Foods
- Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review
- (2021) Fengchao Zha et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
- (2021) Fang Yan et al. Food and Bioprocess Technology
- Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
- (2021) Fatma Boukid et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles
- (2021) Verónica García Arteaga et al. Foods
- A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein
- (2021) Fabienne Michel et al. FOOD QUALITY AND PREFERENCE
- Influence of protein extraction and texturization on odor‐active compounds of pea proteins
- (2021) Sandra Ebert et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile
- (2021) Fengchao Zha et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products
- (2021) Lauren Viana et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
- (2021) Yuan Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques
- (2020) Shuang Bi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
- (2020) Zili Gao et al. FOOD RESEARCH INTERNATIONAL
- Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products
- (2020) Shruti Pavagadhi et al. Metabolites
- Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
- (2020) Cynthia El Youssef et al. Foods
- Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals
- (2020) Minwei Xu et al. FOOD CHEMISTRY
- Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour
- (2020) Yun Wang et al. FOOD RESEARCH INTERNATIONAL
- Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea ( Pisum sativum L.) protein
- (2020) Philip Pui‐Li Yen et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate
- (2020) Leqi Cui et al. CARBOHYDRATE POLYMERS
- Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
- (2020) Verónica García Arteaga et al. Innovative Food Science & Emerging Technologies
- Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference
- (2020) Caimeng Zhang et al. FOOD CHEMISTRY
- A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat
- (2020) M.C. Onwezen et al. APPETITE
- Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour
- (2020) Zixuan Gu et al. FOOD CHEMISTRY
- Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide
- (2020) Leqi Cui et al. FOOD HYDROCOLLOIDS
- Consumer acceptance and sensory drivers of liking for high plant protein snacks
- (2019) Anne Saint‐Eve et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination
- (2019) Peter Frohlich et al. CEREAL CHEMISTRY
- The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
- (2019) Fengchao Zha et al. FOOD HYDROCOLLOIDS
- Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology
- (2019) Serap Vatansever et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Identification of aroma compounds in pea protein UHT beverages
- (2019) Mariana Trikusuma et al. FOOD CHEMISTRY
- Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate
- (2018) Yang Lan et al. FOOD CHEMISTRY
- HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
- (2018) Minwei Xu et al. FOOD CHEMISTRY
- A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot
- (2017) Qinhui Xing et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches
- (2016) Kun Wang et al. FOOD HYDROCOLLOIDS
- Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
- (2015) Andrea K. Stone et al. FOOD RESEARCH INTERNATIONAL
- Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces
- (2015) Kun Wang et al. FOOD RESEARCH INTERNATIONAL
- Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments
- (2015) Zhen Ma et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Dry fractionation for sustainable production of functional legume protein concentrates
- (2015) M.A.I. Schutyser et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)
- (2014) L. Malcolmson et al. CANADIAN JOURNAL OF PLANT SCIENCE
- Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system
- (2014) Thanh Dat Nguyen et al. FOOD CHEMISTRY
- Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach
- (2014) Kun Wang et al. FOOD CHEMISTRY
- Characterisation of odour active compounds along extraction process from pea flour to pea protein extract
- (2013) Chloé Murat et al. FOOD RESEARCH INTERNATIONAL
- Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation
- (2012) Sabrina Schindler et al. FOOD BIOTECHNOLOGY
- Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
- (2011) Asli Can Karaca et al. FOOD RESEARCH INTERNATIONAL
- Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions
- (2011) Sorayya Azarnia et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- First off the mark: early seed germination
- (2011) Karin Weitbrecht et al. JOURNAL OF EXPERIMENTAL BOTANY
- Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing
- (2010) Sorayya Azarnia et al. FOOD CHEMISTRY
- Characterisation of lipoxygenase from pea seeds (Pisum sativum var. Telephone L.)
- (2009) Urszula Szymanowska et al. FOOD CHEMISTRY
- Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
- (2009) J.I. Boye et al. FOOD RESEARCH INTERNATIONAL
- Characterisation of odour-active compounds in lupin flour
- (2009) Stephanie Bader et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now