Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 11, Pages 2408-2419Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2011.02764.x
Keywords
Gas chromatography-mass spectrometry; pea; solid-phase microextraction; storage condition; volatile flavour compound
Categories
Funding
- Saskatchewan Pulse Growers Association
- Agriculture and Agri-Food Canada
Ask authors/readers for more resources
The impact of storage conditions on volatile flavour profile of field pea cultivars was evaluated. Seeds were kept at 4 degrees C, room temperature (approximately 22 degrees C) and 37 degrees C for 12 months. Headspace solid-phase microextraction gas chromatography-mass spectrometry was used for extraction and identification of volatile flavour compounds (VFCs). Significant (P < 0.01) differences in the concentration of VFCs were observed during storage. All cultivars kept at 22 and 37 degrees C had higher mean value of aldehydes compared to those kept at 4 degrees C. Alcohols, hydrocarbons, ketones, terpenes and esters were higher in samples stored at 4 degrees C compared to those at higher temperatures. 1-Hexanol, hexanal, styrene, 2-butanone, dimethyl sulphide, 3-carene, ethyl acetate and 2, 3-diethyl-5-methyl pyrazine were the most abundant compounds found in peas. Results from this study could be useful in identifying improved conditions of storage to enhance flavour properties of peas.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available