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Volatile Carbonyls in Stored Unblanched Frozen Peas
Author(s) -
WHITFIELD F. B.,
SHIPTON J.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00501.x
Subject(s) - hexanal , chemistry , food science , flavor , gas chromatography , chromatography
SUMMARY The volatiles from stored unblanched frozen peas were shown to contain 12 carbonyl compounds: ethanal, propanal, hexanal, pent‐2‐enal, hex‐2‐enal, hept‐2‐enal, act‐2‐enal, non‐2‐enal, hept‐2,4‐dienal, non‐2,4‐dienal, dee‐2,4‐dienal and propan‐2‐one. Identifications were based on thin‐layer partition chromatography and infrared, ultraviolet, and visible spectra of the 2,4‐dinitrophenylhydrazones. The origin of these compounds and their probable effect on the flavor of stored and unblanched peas are discussed.