Скачать или смотреть 2. Unpacking the Complex Nature of Flavour Chemistry in Pea

What You'll Learn:
Guidance for Analyzing Flavour Compounds in Peas
Relevance of gustation and somatosensory perceptions in research
Strategies for identifying perceptible flavour molecules in peas
Importance of sensory-guided approaches
Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

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. Learn more in the full course here: https://learn.pulsecanada.com