INFORM June 2026

LIPID OXIDATION AND QUALITY INFORM 11

Pea protein is a popular plant based protein alternative, but its flavor is unpleasant. Lipid oxidation occurring after harvest and throughout protein processing is largely to blame, producing compounds that have “beany” or “green” off-flavors. A better understanding of lipid oxidation could help processors prevent or reduce the production of these compounds. And monitoring the formation of oxidation products such as oxylipins could help them know if oxidation is occurring. The petite pea packs a protein punch, which is good news for those who want to gain muscle or avoid meat consumption. Plant-based protein from sources like peas and soybeans that contain all nine essential amino acids could also help feed the world’s population as it exceeds a projected 9.8 billion in 2050.