Quality-driven grinding control: Monitoring lipid oxidation markers for off-flavor mitigation in pea milk

Puntos clave

• Lipid oxidation markers effectively reduce off-flavors in pea milk, enhancing the overall sensory quality.
• The study observes significant reductions in off-flavor intensity, with specific measurements indicating a 40% decrease.
• This analysis uses targeted monitoring of lipid oxidation during the grinding process in pea milk production.
• Findings may enable more effective quality control strategies in plant-based milk alternatives, promoting better flavor profiles.