Lipid oxidation is the quality limiting attribute in many vegetables that generates off‐flavors. Lipoxygenases, which catalyze the oxygenation of polyunsaturated fatty acids are key enzymes in this pathway and their presence is believed to be the chief reason for the need for blanching (i.e., inactivation of enzymes) enabling frozen storage. Off‐flavor production in legumes, such as garden peas, is a particular problem, due to high levels of this enzyme found in these seeds.