{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T19:39:24Z","timestamp":1788550764551,"version":"build-2803163510"},"reference-count":28,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,1,20]],"date-time":"2025-01-20T00:00:00Z","timestamp":1737331200000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    This study was intended to provide a novel process that fills a knowledge gap in relation to the enhancement of pulses utilization. The primary goal was to develop an experimental framework for using a high\u2010pressure supercritical fluid extruder (SCFX) as a continuous bioreactor to produce off\u2010flavor reduced and functionally superior pulse flours and protein concentrates in a single step. The current study focused on using SCFX processing to remove off\u2010flavor from pulse flour and protein concentrates, enhancing the quality, acceptability, and marketability of pulse\u2010based products. Supercritical carbon dioxide (SC\u2010CO\n                    <jats:sub>2<\/jats:sub>\n                    ), a well\u2010known green solvent, was employed in combination with an extrusion system to achieve off\u2010flavor reduction at larger scale. Using various methods such as headspace solid\u2010phase microextraction\u2010gas chromatography mass\u2010spectroscopy (HS\u2010SPME\u2010GC\u2010MS) and sensory evaluation, this study demonstrated that SCFX significantly reduced the off\u2010flavor in pea flour (PF) and pea protein concentrate (PPC). HS\u2010SPME\u2010GC\u2010MS analyses identified major off\u2010flavor compounds in unextruded PF and PPC, including 1\u2010hexanol, 1\u2010octanol, 1\u2010nonanol, nonanal, and 2\u2010alkyl methoxypyrazines. Following SCFX treatment, all these compounds except nonanal were removed. Total off\u2010flavor compound concentration dropped from 923 to 126.5\u00a0ng\/g in PF, and from 571.7 to 65.9\u00a0ng\/g in pea protein concentrate PPC after SCFX treatment. Sensory evaluation corroborated these HS\u2010SPME\u2010GC\u2010MS findings, showing that over 80% of the participants could accurately distinguish the extruded samples from the unextruded ones, perceiving the treated samples as having the least beany flavor. These findings highlight the efficacy of SCFX processing in enhancing the sensory profile of pulse\u2010based products by removing off\u2010flavor compounds.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.70004","type":"journal-article","created":{"date-parts":[[2025,1,20]],"date-time":"2025-01-20T13:07:33Z","timestamp":1737378453000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off\u2010flavor removal and sensory improvement"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7611-3584","authenticated-orcid":false,"given":"Aamir","family":"Iqbal","sequence":"first","affiliation":[{"name":"Department of Food Science Cornell University  Ithaca New York USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3040-9555","authenticated-orcid":false,"given":"Abdul Fateh","family":"Hosseini","sequence":"additional","affiliation":[{"name":"Department of Food Science Cornell University  Ithaca New York USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Syed S. H.","family":"Rizvi","sequence":"additional","affiliation":[{"name":"Department of Food Science Cornell University  Ithaca New York USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,1,20]]},"reference":[{"key":"e_1_2_8_2_1","unstructured":"ASTM International. (2018).Standard test method for sensory analysis\u2013triangle test ASTM E1885\u201018.https:\/\/www.astm.org\/e1885\u201018.html"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.06.016"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1093\/advances\/nmz003"},{"key":"e_1_2_8_5_1","unstructured":"BS ISO. (2004).Standard B.; Sensory Analysis\u2013Methodology\u2013Triangle Test; Vol. 4120.https:\/\/pdfcoffee.com\/bs\u2010iso\u20104120\u20102004pdf\u20106\u2010pdf\u2010free.html"},{"key":"e_1_2_8_6_1","unstructured":"FAO. (2016).Resolution 68\/231. 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