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This study employed multiple analytical techniques to systematically assess the influence of sprouting and enzymatic hydrolysis throughout the manufacturing process.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The contents of reducing sugar and trichloroacetic acid\u2010soluble nitrogen in both pea milk with 1\u2009cm sprout length (Y1PM) and flavored protease\u2010treated pea milk (FPPM) were significantly increased (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05), thereby providing carbon and nitrogen sources for lactic acid bacteria fermentation in the pea milk matrix. Additionally, the phytic acid and tannin contents in Y1PM were significantly reduced (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05), whereas in FPPM antinutritional factors shifted from bound to free forms. Meanwhile, the beany flavor intensity of both pea milks was reduced, leading to an improvement in their flavor quality. Sprouted (SPY) and enzymatically treated pea yogurts (EPY) produced with Y1PM and FPPM substrates were evaluated against an untreated control (UPY). SPY and EPY exhibited lower pH and higher acidity compared with UPY, effectively overcoming the limited acid production typical of pea yogurt. Moreover, the reduction of off\u2010flavors and increase in aromatic compounds resulted in significantly higher sensory scores for flavor and taste.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This study establishes that both sprouting and enzymatic treatments are viable and effective biotechnological strategies for enhancing the overall quality of pea yogurt. The findings provide a theoretical foundation for developing high\u2010quality pea yogurt and improving the flavor profiles of pea\u2010based products. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70850","type":"journal-article","created":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T08:04:03Z","timestamp":1785398643000},"page":"8046-8061","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Improving the quality of pea yogurt: a study of sprouting and enzymatic hydrolysis using multidimensional instrumental analysis and sensory evaluation"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-5456-3920","authenticated-orcid":false,"given":"Wendong","family":"Wang","sequence":"first","affiliation":[{"name":"Flavor Science Laboratory, School of Food and Health, Beijing Technology and Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liya","family":"Liu","sequence":"additional","affiliation":[{"name":"Flavor Science Laboratory, School of Food and Health, Beijing Technology and Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2714-6216","authenticated-orcid":false,"given":"Yixin","family":"Dai","sequence":"additional","affiliation":[{"name":"Flavor Science Laboratory, School of Food and Health, Beijing Technology and Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoying","family":"Xiong","sequence":"additional","affiliation":[{"name":"Flavor Science Laboratory, School of Food and Health, Beijing Technology and Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuang","family":"Bi","sequence":"additional","affiliation":[{"name":"Flavor Science Laboratory, School of Food and Health, Beijing Technology and Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1440-4287","authenticated-orcid":false,"given":"Ye","family":"Liu","sequence":"additional","affiliation":[{"name":"Flavor Science Laboratory, School of Food and Health, Beijing Technology and Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,7,30]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2023.1286803"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137095"},{"key":"e_1_2_10_4_1","unstructured":"Insights FB Dairy Alternatives Market Size Share and Industry Analysis By Source (Soy Almond Coconut Rice Oats and Others) By Product Type (Non\u2010dairy Milk Butter Cheeses Yogurts Ice Cream and Others) By Distribution Channel (Supermarkets\/Hypermarkets Convenience Stores Online Retail and Others) and Regional Forecast 2025\u20132032(2024). 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