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Volatile Flavor Components from Green Peas ( Pisum Sativum ).
Author(s) -
MURRAY K. E.,
SHIPTON J.,
WHITFIELD F. B.,
KENNETT B. H.,
STANLEY G.
Publication year - 1968
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.1365-2621.1968.tb01370.x
Subject(s) - chemistry , gas chromatography , mass spectrometry , pisum , chromatography , methanol , infrared spectroscopy , mass spectrum , ethanol , cis–trans isomerism , silica gel , organic chemistry , biochemistry
SUMMARY— The volatile alcohols of unblanched frozen green peas were separated from the total volatiles by chromatography on silica gel at 0°C and examined by combined gas chromatography‐mass spectrometry and where possible by infrared spectroscopy. Thirteen saturated and nine unsaturated alcohols were positively identified: methanol, ethanol, propan‐l‐01, butan‐1‐01, butan‐2‐01, 2‐methylpropan‐l‐01, pen‐tan‐l‐01, pentan‐3‐01, P‐methylbutan‐1‐01, 3‐methylbutan‐l‐01, hexan‐l‐01, heptan‐l‐01, octan‐l‐01, pent‐l‐en‐3‐01, cis and trens pent‐2‐en‐l‐01, cis and trans hex‐3‐en‐l‐01, trans hept‐2‐en‐l‐01, trans act‐2‐en‐l‐01, act‐1‐en‐3‐01 and cis non‐3‐en‐l‐01. Several other alcohols were also present and, of these, trans hex‐2‐en‐l‐01, cis and trans hept‐3‐en‐l‐01 and nonan‐l‐01 were tentatively identified. The interconnecting system between gas chromatograph and mass spectrometer permitted the collection, for IR analysis, of material from the identical gas chromatographic peak on which the mass spectrum was obtained.