Identifying pea protein off flavors
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
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.
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.
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.
View related grant projects
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Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.
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