ArticleFood science & nutrition2026
Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High-Pressure Homogenization Treatments.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Plant-derived proteins are becoming increasingly important due to consumer demand for plant-based alternatives to animal products. Processing of these proteins can negatively affect their flavor. While there have been many investigations into the role of thermal processing, the impact of high-pressure treatment (i.e., high hydrostatic pressure and high-pressure homogenization) on the flavor profile of plant-derived proteins is still unclear. In the present work, the sensory properties and aroma compound profiles of commercial pea protein isolates were systematically investigated via descriptive sensory analysis and instrumental aroma analysis in relation to high-pressure treatments (before and after treatment). The flavor profiles of the protein isolates were described as mainly
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