MOLECULAR DRIVERS OF PEA PROTEIN FLAVOR AND TEXTURE: STRATEGIES FOR OPTIMIZATION

The long-term goal of this proposal is to improve pea protein flavor and textural quality by identifying molecular markers that can be targeted for optimization by breeding and/or post-harvest handling and manufacturing strategies.?The three main research objectives:Identify compounds in pea protein that contribute to aversive taste (bitter, umami)Characterize pea protein textural and mouthfeel attributes and identify those impacting likingUtilize an untargeted chemical profiling approach (flavoromics) to identify positive and negative drivers of liking in pea protein isolate