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

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

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 dif...

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Bibliographic Details
Main Authors: Audrey Cosson, Isabelle Souchon, Julia Richard, Nicolas Descamps, Anne Saint-Eve
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
formulation
legume
profile
TDS
multi-intake
bitter
Online Access:https://www.mdpi.com/2304-8158/9/8/969

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https://www.mdpi.com/2304-8158/9/8/969

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