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The bitterness of a saponin mixture (containing saponin B and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) saponin in a ratio of 1:4) and saponin B obtained from dry peas were established by a trained panel using line scaling. Both saponins were found to be bitter. However, the saponin mixture, and hence DDMP saponin, was found to be significantly more bitter than saponin B. The bitterness perceived correlated with the saponin concentration. In addition to saponin bitterness, the saponin content and composition of 16 dry pea varieties were also investigated. In two varieties, DDMP saponin was the only saponin present whereas, in the rest of the varieties, DDMP saponin was more abundant than saponin B. The pea varieties investigated differed significantly in saponin content. The amounts of DDMP saponin ranged from 0.7 to 1.5 g kg −1 (dry matter), whereas those of saponin B ranged from 0 to 0.4 g kg −1 . As saponins are bitter, pea varieties with lower saponin contents would be preferred for use in food production.

Classical analyses for volatile flavors (headspace or distillation/extract methods) give information on either the volatiles present in the air above a food before eating or the total volatile composition of the food. When foods are eaten, however, many changes take place (such as hydration/dilution with saliva, increase in surface area, etc.) that affect the release of volatiles from the food and therefore the profile of volatiles that are sensed in the nose. If we wish to study the relationship between flavor volatiles and the sensory properties of a food, it seems logical to measure the volatile profile that exists during eating. Although volatile flavor release during eating has been measured using a variety of sensory and psychophysiological analyses, only recently have instrumental methods been developed to measure the release of volatile compounds in humans as they eat. Whereas the sensory data give an overall measure of flavor perception, instrumental analyses can potentially follow the release of each and every flavor volatile and thus give a full picture of the aroma profiles generated during eating. From these instrumental measurements, a number of key factors have been identified. First, it has been shown that the volatile profile measured during eating is indeed different from the headspace profile of whole foods. Second, it is clear that the volatile profile in-mouth changes with time as the state of the food changes with chewing. Third, the volatile release from low-water foods is affected by the rate and extent of hydration in-mouth. The ability to measure aroma before, during, and after eating may lead to an understanding of the links between aroma release, interaction of volatiles with aroma sensors in the nose, and the overall perception of food flavor.