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1. Overview of Mitigation Strategies for Beany Flavour in Pea Protein

Feb 16, 2026

Video: 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.