University of Manitoba

Published purpose

The growing body of research on the benefits associated with pulse consumption has garnered interest in developing innovative technologies to expand the use of pulses in food products. At the same time, pulse incorporation in food products often comes with challenges associated with their sensory profile, including off-aromas and flavours. Yellow pea is one of the key pulses grown in Western Canada with considerable interest from the food industry. Although an excellent source of protein, yellow pea similar to other pulses causes sensory challenges relating to their acceptability and stability over time. A major contributor to volatile organic compounds (VOCs)-associated off-flavours in pulse products is lipoxygenase (LOX). The Project will employ a flavouromics approach to provide a better understanding of these off-flavour formations by examining the LOX activity, fatty acids and VOCs profile of selected yellow peas, including processed fractions, and to investigate their association with their sensory profile.