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
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
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
Oat protein fermentation
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
Proteins under pressure
Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
Fermenting flavor bases
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Characterizing bean proteins
Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.
Explore research opportunities
-
Cultivated
-
Fermentation
-
Plant-Based
Catalog of animal meat flavors
Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of…
-
Cultivated
-
Fermentation
-
Plant-Based
Hybrid products to optimize nutrition, taste, cost, and sustainability
Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…
-
Cultivated
-
Fermentation
-
Plant-Based
Animal ingredient substitution
Enabling easy animal ingredient substitutions in a wide range of food products.
Check out related resources
Dr. Jian Li is taking the beany flavor out of plant proteins
GFI competitive grant recipient Dr. Jian Li is figuring out how to make plant-based proteins with no beany off-flavors. His work will serve as a blueprint for entrepreneurs around the…
Plant Protein Primer
Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.
