Identification of extraction pH and cultivar associated aromatic compound changes in spray dried pea protein isolate using untargeted and targeted metabolomic approaches
Pea proteins are promising plant proteins in the food industry but their flavor limits consumer acceptance.In this study, the impacts of extraction pH (8.5, 9.5 and 10) and cultivars (Agassiz and Trapeze) on Hobs the aromatic flavor profile of spray-dried pea proteins at each one of the three alkaline extraction-isoelectric precipitation steps were