• Peas
• Agriculture and Agri-Food Canada

Objective

To determine flavour profiles, effects of primary processing, storage and interactions of seed components on flavour profiles of green, yellow, marrowfat, and dun peas.

Outcome

Significant differences in flavour were noted among the pea varieties although growing location had no effect. Total concentration of flavours was lower in peas stored at 4 °C compared to high temperatures.