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003			MX-MdCICY
005			20250625162456.0
040			_cCICY
090			_aB-20816
245	1	0	_aIdentification and quantification of key phytochemicals in peas-Linking compounds with sensory attributes
490	0		_vFood Chemistry, 385, p.132615, 2022
520	3		_aPea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study's aim was thus to identify the main phytochemicals in pea-based samples and to examine associations with sensory attributes. The phytochemical profiles of pea flour, pea protein isolates, and pea protein isolate fractions were characterized via UHPLC-DAD-MS. A total of 48 phytochemicals have been revealed: 6 phenolic acids, 5 flavonoids, and 1 saponin were identified and quantified, while another 9 phenolic acids, 10 flavonoids, and 6 saponins were tentatively identified. The impacts of protein extraction and fractionation were studied. These processes appear to have caused some compound degradation. It was found that 29 compounds were correlated with perceived bitterness and/or astringency. Therefore, these results show that certain phytochemicals can lead to negative sensory attributes in pea-protein-based products.
650	1	4	_aASTRINGENCY
650	1	4	_aBITTERNESS
650	1	4	_aCORRELATION
650	1	4	_aFLAVONOIDS
650	1	4	_aPULSE
650	1	4	_aSAPONINS
700	1	2	_aCosson, A.
700	1	2	_aMeudec, E.
700	1	2	_aGinies, C.
700	1	2	_aDanel, A.
700	1	2	_aLieben, P.
700	1	2	_aDescamps, N.
700	1	2	_aSouchon, I.
856	4	0	_uhttps://drive.google.com/file/d/1VY22-FsF5wyN5s1RDVZCAjCa-IVip-r-/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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