Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality
Growing demand for environmentally sustainable protein sources is shifting dietary preferences toward plant-derived alternatives such as legumes. Pea (Pisum sativum L.) seeds offer great potential for expanded human consumption, but sensory quality is key for consumer acceptance and cultivar develop...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001534 |
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| author | Bjørn Dueholm Åsa Grimberg Mohammed Hefni Cornelia Witthöft Gun Hagström Cecilia Hammenhag |
| author_facet | Bjørn Dueholm Åsa Grimberg Mohammed Hefni Cornelia Witthöft Gun Hagström Cecilia Hammenhag |
| author_sort | Bjørn Dueholm |
| collection | DOAJ |
| description | Growing demand for environmentally sustainable protein sources is shifting dietary preferences toward plant-derived alternatives such as legumes. Pea (Pisum sativum L.) seeds offer great potential for expanded human consumption, but sensory quality is key for consumer acceptance and cultivar development. In this study, a diversity panel of 15 pea accessions was evaluated for nutrients and phytochemicals (protein, resistant and non-resistant starch, fatty acids, choline, phytate, saponins, and sucrose) and their sensory attributes (taste, aroma, mouthfeel, and aftertaste). Among the sensory attributes, mouthfeel and aroma contributed most to the variation. Principal component analysis revealed two large, distinct clusters, primarily separated by seed coat (testa) colour. Accessions with a dark-coloured testa were generally perceived more odour intense and with more texture, while accessions with light-coloured testa were sweeter and juicier. Accessions with wrinkled seeds stood out in their content of non-resistant starch, sucrose, total choline, and phytate, when compared to smooth and dimpled seeds. Shorter cooking times were positively correlated to the perception of higher bitterness. This study highlights the potential in combining seed compositional analysis and sensory evaluations for screening pea accessions suitable for the development of future food products. |
| format | Article |
| id | doaj-art-c913da2ff20a43cbb47dc747ca23140c |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-c913da2ff20a43cbb47dc747ca23140c2025-08-20T03:27:02ZengElsevierFuture Foods2666-83352025-12-011210069110.1016/j.fufo.2025.100691Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed qualityBjørn Dueholm0Åsa Grimberg1Mohammed Hefni2Cornelia Witthöft3Gun Hagström4Cecilia Hammenhag5Department of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, SwedenDepartment of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden; Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, EgyptDepartment of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, Sweden; Corresponding author.Growing demand for environmentally sustainable protein sources is shifting dietary preferences toward plant-derived alternatives such as legumes. Pea (Pisum sativum L.) seeds offer great potential for expanded human consumption, but sensory quality is key for consumer acceptance and cultivar development. In this study, a diversity panel of 15 pea accessions was evaluated for nutrients and phytochemicals (protein, resistant and non-resistant starch, fatty acids, choline, phytate, saponins, and sucrose) and their sensory attributes (taste, aroma, mouthfeel, and aftertaste). Among the sensory attributes, mouthfeel and aroma contributed most to the variation. Principal component analysis revealed two large, distinct clusters, primarily separated by seed coat (testa) colour. Accessions with a dark-coloured testa were generally perceived more odour intense and with more texture, while accessions with light-coloured testa were sweeter and juicier. Accessions with wrinkled seeds stood out in their content of non-resistant starch, sucrose, total choline, and phytate, when compared to smooth and dimpled seeds. Shorter cooking times were positively correlated to the perception of higher bitterness. This study highlights the potential in combining seed compositional analysis and sensory evaluations for screening pea accessions suitable for the development of future food products.http://www.sciencedirect.com/science/article/pii/S2666833525001534Pisum sativumTasteSensoricsPea flourDiversity panelNutrients |
| spellingShingle | Bjørn Dueholm Åsa Grimberg Mohammed Hefni Cornelia Witthöft Gun Hagström Cecilia Hammenhag Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality Future Foods Pisum sativum Taste Sensorics Pea flour Diversity panel Nutrients |
| title | Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality |
| title_full | Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality |
| title_fullStr | Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality |
| title_full_unstemmed | Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality |
| title_short | Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality |
| title_sort | sensory screening of pea pisum sativum l seeds and correlations to seed quality |
| topic | Pisum sativum Taste Sensorics Pea flour Diversity panel Nutrients |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001534 |
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