Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Abstract

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

“…According to the discussion in Section 2.1.2.1 of the present review, sawdust is related to musty/dusty, pasta is related to floury, and these terms as well as cooked green bean and potato are subdescriptors of beany. A pea‐protein isolate fraction‐based beverage was formulated from either pea protein isolate or pellet, and the type of protein incorporated influenced the perception of bitterness, astringency, flavor (pea, nutty, and brothy), and aftertaste (astringent and bitter) of the beverage (Cosson et al., 2020). This study shows that different forms of a pulse‐ingredient can influence the extent to which sensations are experienced.…”

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

“…A common practice for some time in the food area has been to describe the sensory characteristics of products, either to identify the characteristics of the product, identify the result of the change of an ingredient or phase of the process, evaluate the shelf life, match the standard product, development of a new product or as a means of quality control [ 8 , 13 , 14 ]. An important and widely used tool in sensory evaluation is the sensory characterization of food.…”

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

“…As highlighted in recent reviews, astringency is considered a ‘complex sensation’ and potentially derived from multiple mechanisms and often builds and persists post consumption [ 45 , 110 , 111 ]. Plant-derived protein beverages (fortified with pea and soy protein) have been shown to impart astringency sensations; however, this is proposed to result from their polyphenol content rather than as a direct result of the protein composition [ 98 , 112 , 113 ]. Polyphenols are considered to interact with salivary proteins causing aggregation and precipitation, thereby reducing lubrication of saliva, increasing friction and potentially exposing mechanoreceptors, resulting in an astringent sensation [ 110 , 114 , 115 , 116 ].…”