Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

Abstract

2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419Á1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significant differences were also found among crop year for the aroma attributes of cooked vegetable, earthy, brothy, grainy, hay-like and metallic and the flavour attributes of pea and bitterness. There was also a significant cultivar by crop year interaction for metallic and pea flavor. Dun peas had low intensity scores for sweetness, bitterness and pea flavour. Both green and marrowfat peas had high intensity scores for sweetness and pea flavour. Green peas also had high intensity scores for pea, cooked vegetable, earthy and metallic aroma. Yellow peas had high intensity scores for pea flavour and pea, cooked vegetable and earthy aroma. Differences were found among the four cultivars of yellow peas for bitterness, pea flavour, and pea and earthy aroma. For green peas, differences were found among the three cultivars for pea flavour and aroma. The only difference found among the two cultivars of marrowfat peas was for sweetness. No differences were found between the two cultivars of dun peas. For all pea market classes, milder flavour and aroma may be beneficial in some whole pea or pea flour applications.

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

“…With respect to separation of components, a few researchers have characterized milling efficiency by protein separation efficiency (PSE), defined as the proportion of protein shifted into Malcolmson et al (2014) the fine fraction upon air classification and impact grinding. Significant relationships have been found between PSE values and crude fiber content, water-insoluble cell wall content of the seed, and seed hardness (defined by flour particle size index) for grain legumes (Tyler, 1984).…”

“…Therefore, ease of seed coat removal and splitting of chickpea is genotype-dependent. The off-flavor and aroma attributes of pea were highly variable depending on the species, market class, cultivar, crop year, location, and storage conditions (Malcolmson et al, 2014). Moreover, how well a particular processing method reduces antinutritional compounds in pulses also is highly dependent on G × E factors (Patterson, Curran, & Der, 2017).…”

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

“…Different aroma and flavor attributes for sensory analysis of the volatile fraction of beans were established by Malcolmson et al. () and Mishra et al. ().…”

“…Most of the selected marker compounds were linked to the Maillard reaction, and this is not surprising given that beans are rich in proteins and starch. Different aroma and flavor attributes for sensory analysis of the volatile fraction of beans were established by Malcolmson et al (2014) and Mishra et al (2017).…”

High pressure structuring of pea protein concentrates

“…Other methods used to obtain pea based gels include enzymatic treatments (Djoullah, Husson, & Saurel, 2017) and acid-induced gelation (Mession, Chihi, Sok, & Saurel, 2015). During the heat denaturation of pea proteins, a pronounced "cooked" flavor is formed (Malcolmson et al, 2014), which is undesirable to many consumers. Hence, a non-heat based method of processing that can result in a gel structure, without the unpleasant, strong flavors specific to heat-treated pea products, may be key to expanding the range of pea based products and their consumption.…”