Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

Azarnia, Sorayya; Boye, Joyce I.; Warkentin, T.; Malcolmson, Linda

doi:10.5772/34053

Cited by 5 publications

(4 citation statements)

References 24 publications

(28 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Azarnia et al compared the volatile compounds in peas of different cultivars and under storage conditions (4, 22, and 37 °C for 12 months). The flavor profiles of pea were affected by the cultivar and significantly affected under the storage conditions. − Ma et al studied changes in the volatile components of peas during thermal processing. Some novel volatile compounds such as pyrazines formed during the roasting process may mask the strong beany flavor of peas .…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Luo

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

Gas chromatography–olfactometry (GC–O) coupled with GC–mass spectrometry (GC–MS) and aroma recombination–omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants in raw and roasted peas with odor activity values (OAVs) greater than 1, respectively. Aroma recombination–omission experiments demonstrated that six aroma compounds significantly contributed to the characteristic aroma of peas (p < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) and hexanal (OAV = 280) significantly contributed to the aroma of peas. Fifteen aroma compounds significantly contributed to the characteristic aroma of roasted peas (p < 0.05). Among these, pyrazines and pyranones showed important contribution to the aroma of roasted peas. Roasting increased the variety of key aroma compounds significantly and contributed a nutty flavor to peas. The comprehensive aroma characterization of peas and determination of the effect of roasting on key aroma compound alteration will be helpful for new pea products’ flavor quality control.

show abstract

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Luo

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…[9,15,[17][18][19][20] In our previous studies, the flavor profile of Saskatchewan grown field peas (Pisum sativum L.) as affected by cultivar, crop year, processing (i.e., dry milling, cooking, and dehulling), location, as well as storage conditions was examined. [9,21,22] The perceived aroma and flavor properties of cooked field peas with different varieties were also evaluated by trained sensory panel. [23] Until now, very few published studies have focused on the volatile components of different pulse varieties, and changes in flavor profiles associated with different types of thermal processing have not been investigated in a systematic manner.…”

Section: Introductionmentioning

confidence: 99%

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

Boye

Azarnia

et al. 2016

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

The objective of this study was to identify and quantify the volatile flavor composition of selected Saskatchewan grown pulses including navy beans, red kidney beans, green lentils, and yellow peas, and to determine the flavor changes induced by thermal processing. Flavor profile of roasted flours, ground roasted seeds, pre-cooked seeds, pre-cooked slurries, pre-cooked-freeze-dried, and precooked-spray-dried flours was studied using headspace solid-phase microextraction gas chromatography/mass spectrometry. The highest total area count (p < 0.05) was found in navy bean and the lowest in red kidney bean. 3-Hexanol was the most abundant volatile flavor compound. Pre-cooking significantly reduced (p < 0.05) volatile compounds total area count by 61.75%, except for the red kidney bean and yellow pea, whereas roasting significantly increased (p < 0.05) total area count for navy bean and red kidney bean. Major differences observed in relative peak area for the same chemical family showed that volatile flavor compounds of pulses were significantly affected by type and processing conditions. Basic knowledge of the volatile profiles of pulses and the flavor changes occurred following different types of thermal processing, could ensure better quality control of raw materials and help product developers meet flavor-delivery challenges. The relevant information may also be of interest to relevant industries targeting specific pulse-based food product development.

show abstract

“…These discrepancies may originate from the application of different milling systems to produce YP flour. With regard to the aromatic profile of YP flour, some studies have demonstrated that it varies tremendously among YP cultivars due to the differences in volatile composition. − These differences among YP cultivars could result in a huge variation in green, earthy, and beany notes …”

Section: Introductionmentioning

confidence: 99%

Comparison of the Proximate Compositions, Nutritional Minerals, Pasting Properties, and Aroma Differences of Flours from Selected Yellow Pea Cultivars Grown across the Northern Great Plains

Jiang

Manthey

et al. 2021

ACS Food Sci. Technol.

View full text Add to dashboard Cite

This research aimed to understand functionality and aromatic compound differences of yellow pea (YP) flours as affected by seven YP cultivars. All of the grains were ultracentrifugally milled to superfine flours with a particle size range of 7–58 μm. The ash, crude protein, lipid, and total starch contents of these flours were in the ranges of 2.21–3.10%, 22.50–28.69%, 0.99–3.43%, and 43.62–49.60%, respectively. Most of the flours were good natural sources of Mg, P, K, Cu, Fe, Mn, and Se. The pasting properties, including peak viscosity, breakdown, and final viscosity, of the YP flours varied among seven cultivars. Headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with untargeted metabolomic approaches differentiated the aromatic profile of YP flours from the cultivars via 17 representative aromatic components with various levels of intensity. This study indicated that YP cultivars had an essential impact on physicochemical properties and aromatic profile of the flour.

show abstract

Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

Cited by 5 publications

References 24 publications

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

Comparison of the Proximate Compositions, Nutritional Minerals, Pasting Properties, and Aroma Differences of Flours from Selected Yellow Pea Cultivars Grown across the Northern Great Plains

Contact Info

Product

Resources

About