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

• DOI: 10.1021/acs.jafc.9b07711
• Publication Date: 2020-02-04T09:20:56Z
• Authors: Shuang Bi; Xinxing Xu; Dongsheng Luo; Fei Lao; Xueli Pang; Qun Shen; Xiaosong Hu; Jihong Wu
• Keywords: Sensory Analysis

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