Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates

The growing popularity of plant-based proteins, particularly pea protein, is driven by health benefits and sustainability. However, despite the increasing demand, undesirable sensory attributes hinder consumer acceptance. This study aimed to identify the key sensory drivers of acceptance for unflavored pea protein isolates and to compare acceptance ratings between plant-based and animal-based protein consumers. Thirteen pea protein isolates were evaluated through descriptive analysis by a trained panel, assessing 19 sensory attributes including aroma, flavor, taste, and texture. Consumer acceptance ratings were evaluated by 134 participants, divided into plant- and animal-based protein consumers. Results indicated that flavor was the most impactful predictor of overall acceptance, followed by texture and aroma. Notably, no significant differences in acceptance ratings were observed between the two consumer groups, suggesting shared criteria for evaluating pea protein isolates. Internal preference mapping showed that product liking was driven primarily by the avoidance of negative attributes. Indeed, perceived sensations, including bitterness, cereal/grainy flavor, and astringency, adversely affected acceptance, whereas positive attributes included sweet taste and green pea flavor. Overall, these findings highlight the importance of optimizing sensory profiles to enhance consumer acceptance of pea protein as a versatile ingredient in various applications. Future research should focus on strategies to minimize undesirable sensory characteristics to broaden the appeal of pea protein products.