College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China.
J Agric Food Chem. 2020 Mar 4;68(9):2718-2727. doi: 10.1021/acs.jafc.9b07711. Epub 2020 Feb 18.
Gas chromatography-olfactometry (GC-O) coupled with GC-mass spectrometry (GC-MS) and aroma recombination-omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants in raw and roasted peas with odor activity values (OAVs) greater than 1, respectively. Aroma recombination-omission experiments demonstrated that six aroma compounds significantly contributed to the characteristic aroma of peas ( < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) and hexanal (OAV = 280) significantly contributed to the aroma of peas. Fifteen aroma compounds significantly contributed to the characteristic aroma of roasted peas ( < 0.05). Among these, pyrazines and pyranones showed important contribution to the aroma of roasted peas. Roasting increased the variety of key aroma compounds significantly and contributed a nutty flavor to peas. The comprehensive aroma characterization of peas and determination of the effect of roasting on key aroma compound alteration will be helpful for new pea products' flavor quality control.
气相色谱-嗅觉测量法（GC-O）与气相色谱-质谱联用（GC-MS）和香气重组-缺失实验相结合，确定了导致生豌豆和烤豌豆不同风味的关键香气化合物。结果表明，在生豌豆和烤豌豆中共鉴定出 30 种气味物质。有 9 种和 20 种化合物分别被鉴定为生豌豆和烤豌豆中具有大于 1 的气味活性值（OAV）的重要气味物质。香气重组-缺失实验表明，有 6 种香气化合物对豌豆的特征香气有显著贡献（<0.05）。其中，3-甲基丁酸（OAV = 382）和己醛（OAV = 280）对豌豆的香气有显著贡献。有 15 种香气化合物对烤豌豆的特征香气有显著贡献（<0.05）。其中，吡嗪和吡喃酮对烤豌豆的香气有重要贡献。烘烤显著增加了关键香气化合物的种类，并赋予豌豆坚果味。对豌豆的综合香气特征进行描述并确定烘烤对关键香气化合物变化的影响将有助于控制新豌豆产品的风味质量。
