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Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions
Author(s) -
Azarnia Sorayya,
Boye Joyce I.,
Warkentin Tom,
Malcolmson Linda
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02764.x
Subject(s) - flavour , hexanal , chemistry , cultivar , flavor , solid phase microextraction , extraction (chemistry) , chromatography , gas chromatography–mass spectrometry , mass spectrometry , food science , botany , biology
Summary The impact of storage conditions on volatile flavour profile of field pea cultivars was evaluated. Seeds were kept at 4 °C, room temperature (approximately 22 °C) and 37 °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 °C had higher mean value of aldehydes compared to those kept at 4 °C. Alcohols, hydrocarbons, ketones, terpenes and esters were higher in samples stored at 4 °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.