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RESEARCH PRODUCT

The Off-Flavor of Pea Flour

Nathalie CayotChloé MuratKarine Gourrat-pernin

subject

Human foodChromatographyOdorChemistryA proteinExtraction methodsSensory systemSolid-phase microextractionFlavorPurge and trap

description

Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T extracts. Nevertheless, the SPME method was more suitable because of its good representation of the pea suspension odor.

yearjournalcountryeditionlanguage
2014-01-01
https://doi.org/10.1016/b978-0-12-398549-1.00124-0