Monitoring the Aroma Profile During the Production of a Pea Protein Isolate by Alkaline Solubilization Coupled with Isoelectric Precipitation

No abstract is available for this paper.

• Publication year

  2022

• Venue

  ACS Food Science & Technology

• Publication date

  2022-01-24

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1021/acsfoodscitech.1c00412
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory

  2021cited by this paper
• Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin.

  2020cited by this paper
• Production of glycerol by Lactobacillus plantarum NRRL B-4496 and formation of hexamine during fermentation of pea protein enriched flour.

  2020cited by this paper
• Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology

  2020cited by this paper
• Identification of aroma compounds in pea protein UHT beverages.

  2019cited by this paper
• Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

  2017cited by this paper
• Interactions between aroma compounds and food matrix

  2016cited by this paper
• Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

  2015cited by this paper
• Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

  2015cited by this paper
• Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

  2013cited by this paper
• Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour.

  2012cited by this paper
• Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

  2011cited by this paper
• Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).

  2010cited by this paper
• Comparison of Key Aroma Components between Soymilks Prepared by Cold and Hot Grinding Methods

  2010cited by this paper
• Genetically modified soybeans and food allergies.

  2003cited by this paper
• Aroma volatiles of blanched green peas (Pisum sativum L.)

  1998cited by this paper
• Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties

  1993cited by this paper
• Soy flavor and its improvement.

  1988cited by this paper
• Use of Field-Pea Flours as Protein Supplements in Foods

  1986cited by this paper
• Binding of diacetyl by pea proteins

  1986cited by this paper
• Flavor Chemistry and Technology

  1986cited by this paper
• Functional Properties of Acylated Pea Protein Isolates

  1983cited by this paper
• The volatiles of off‐flavoured unblanched green peas (Pisum sativum)

  1976cited by this paper
• The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables

  1975cited by this paper

• Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

  2026cites this paper
• Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

  2026cites this paper
• Processing strategies for pulse protein ingredients: a comprehensive review of current and emerging extraction, recovery, and drying methods.

  2026cites this paper
• Presence and Impact of Aldol Condensation Products as Off-Notes in Plant-Based Protein Sources

  2025cites this paper
• Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties

  2025cites this paper
• Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

  2024cites this paper
• Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation.

  2024cites this paper
• Advances in sample preparation for volatile profiling of plant proteins: fundamentals and future perspectives

  2024cites this paper
• Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications

  2023cites this paper