Chapter 8: Pulse Protein Flavour

Pulses (Fabaceae) have received great attention following the rising interest in plant-based foods. Although pulses have a high protein content, the off-flavours described as grassy, beany, and earthy have impeded the popularization of pulse proteins. This chapter reviews the volatile profiles of pulse proteins, including the molecules, sources, and interactions of pulse proteins and volatiles. In addition, it highlights the pulse protein profile, which could be related to pulse protein flavours. Moreover, recent research about the protein extraction process, including dry and wet processes and pulse processing technologies, is discussed. The research highlighted throughout this chapter is crucial for developing and popularizing pulse proteins as novel plant-based protein ingredients.