Thesis

The Utilization of Flavors to Mask the Off-Notes of Pea-Protein Milk

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The study was conducted during the author's internship as a Creative and Design Intern at IFF - PT
Essence Indonesia. IFF is a key supplier in the flavors and fragrances market, and the author had the
opportunity to use masking and vanilla flavor for her project. Non-dairy milk alternatives are growing
in popularity and there are more available options such as plant-based milk. In this project, the author
studied pea-protein milk because it is not yet common and there are not many in the Indonesian
market. However, pea-protein milk has several off-notes such as beany, earthy/hay, green/potato,
sulfury/fermented, and cardboard/metallic, which makes it a challenge for customer to accept.
Therefore, this project aimed to cover the off-notes of pea-protein milk by utilizing flavors. The
prototypes prepared were pea-protein milk without flavor, pea-protein milk with masking flavor, peaprotein

milk with vanilla flavor, and pea-protein milk with masking and vanilla flavors. Hence, this
study analyzed the off-notes using the CATA test methodology, and attributes (taste, aroma, and
creaminess) and preferences liking using the hedonic test methodology. According to fifty panelists,
there was not a statistically significant association between the prototypes and off-notes of beany
green/potato, sulfury/fermented, and cardboard/metallic (p-value > 0.05). But, the prototypes
showed a statistically significant association with the earthy/hay off-note (p-value < 0.05). Also, there
was a very high correlation between the attributes of pea-protein milk and prototypes preference
rankings (r > 0.7 and p-value < 0.05). Eventually, the results of this study can be used as a reference
for pea-protein milk off-notes and attributes, as well as the utilization of masking and vanilla flavor in
covering the off-notes of pea-protein milk.

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Availability

Detail Information

Series Title

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Call Number

FT 23-024

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

sensory attributes
pea-protein milk
off-notes
masking flavor
vanilla flavor
preference liking

Specific Detail Info

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Statement of Responsibility

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Other version/related

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