Identifying pea protein off flavors

2019-2020

Dr. Jian Li is identifying and comparing “beany” off flavors in different pea bean proteins to improve plant-based meat and dairy.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  Ingredient optimization

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Project aims

This project identifies the volatile compounds in pea proteins that lead to beany off flavors and compares flavor profiles of various pea cultivars.

This work will develop a basic theory for removing beany off flavors in pea proteins, which could ultimately improve the taste of products made from pea proteins.

Principal researcher

Gfi grantee dr. Jian li, associate professor, beijing technology and business university, china

Dr. Jian Li

Associate Professor, Beijing Technology and Business University, China

Dr. Li is a trained molecular sensory scientist whose research focuses on establishing novel extraction methods for volatile compounds. He works to identify and isolate the volatile compounds in pea protein by gas chromatography, mass spectrometry, olfactometry, and aroma extract dilution analysis.

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The flavor of plant-based meat analogues

Read Dr. Li’s review article on “The flavor of plant-based meat analogues”  published in the July/August 2020 issue of Cereal Foods World.

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