1. Overview of Mitigation Strategies for Beany Flavour in Pea ProteinVideo: 1. Overview of Mitigation Strategies for Beany Flavour in Pea Protein
The key volatile and non-volatile compounds responsible for beany flavor, along with their formation mechanisms and detection thresholds Approaches to reduce or eliminate beany flavor, including breeding techniques, flavour binding & entrapment, volatile compound modification and storage optimization.
This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.