Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

Azarnia, Sorayya; Boye, Joyce I.; Warkentin, Thomas D.; Malcolmson, Linda; Sabik, Hassan; Bellido, Anne Sophie

doi:10.1016/j.foodchem.2010.06.041

Cited by 87 publications

(104 citation statements)

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“…Samples of all cultivars kept at 22 and 378C had higher values of aldehydes compared with those kept at 48C, whereas alcohols, hydrocarbons, ketones, terpenes and esters were greater in samples stored at 48C. Azarnia et al (2011c) found differences in volatile compounds among cultivars of field peas and within cultivars grown in different crop years. A reduction in volatile compounds was found after cooking and dehulling the seeds with the greatest difference found in aldehydes, alcohols, and ketones.…”

mentioning

confidence: 75%

Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

et al. 2014

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2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419Á1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significant differences were also found among crop year for the aroma attributes of cooked vegetable, earthy, brothy, grainy, hay-like and metallic and the flavour attributes of pea and bitterness. There was also a significant cultivar by crop year interaction for metallic and pea flavor. Dun peas had low intensity scores for sweetness, bitterness and pea flavour. Both green and marrowfat peas had high intensity scores for sweetness and pea flavour. Green peas also had high intensity scores for pea, cooked vegetable, earthy and metallic aroma. Yellow peas had high intensity scores for pea flavour and pea, cooked vegetable and earthy aroma. Differences were found among the four cultivars of yellow peas for bitterness, pea flavour, and pea and earthy aroma. For green peas, differences were found among the three cultivars for pea flavour and aroma. The only difference found among the two cultivars of marrowfat peas was for sweetness. No differences were found between the two cultivars of dun peas. For all pea market classes, milder flavour and aroma may be beneficial in some whole pea or pea flour applications.

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confidence: 75%

Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

et al. 2014

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“…Selection of pure volatile standards was carried out as previously reported by Azarnia et al, 2010. Carboxenpolydimethylsiloxane, SPME-fibre (CAR/PDMS, 85 µm, Supelco, Oakville, ON, Canada) was used for the GC analysis.…”

Section: Methodsmentioning

confidence: 99%

“…The preparation of standard solutions as well as the evaluation of the reproducibility of the method during each GC run was carried out as described in Azarnia et al, 2010. was evaluated and results are, respectively, presented in Figures 1-7. The data were subjected to ANOVA and Duncan's multiple range test and were separately reported for each crop year (Tables 1-4).…”

Section: Standard Preparationmentioning

confidence: 99%

“…Unfortunately, data on the impact of different parameters on the flavour profile of peas has been lacking. The main objective of this research, therefore, was to use an optimised HS-SPME-GC-MS technique (Azarnia et al, 2010) to evaluate differences in the flavour profiles of 11 pea cultivars grown in Saskatchewan which is the largest field pea producing province in Canada (AAFC, 2006). Previous work done in our laboratory focused on differences in the flavour properties of different raw pea flours.…”

Section: Introductionmentioning

confidence: 99%

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Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

Azarnia¹,

Boye²,

Warkentin³

et al. 2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

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“…Assisted by the SPME-GC-MS method, Azarnia and coworkers studied the impacts of crop year and processing [106] and storage conditions [107] on volatile flavor profiles of pea. Tamogami et al investigated the biosynthetic pathway of methyl (E)-2-hexenoate in Achyranthes bidentata plant and suggested that Achyranthes bidentata possess a specific pathway for the production of methyl (E)-2-hexenoate (1) from (Z)-2-hexenol in response to methyl jasmonate [108].…”

Section: Stems Roots and Seedsmentioning

confidence: 99%

Applications of In Vivo and In Vitro Solid-Phase Microextraction Techniques in Plant Analysis

Zhu¹,

Chen²

2016

Solid Phase Microextraction

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Plant tissues usually consist of various complex matrices. Therefore, there is a clear and unmet need for the development of suitable systems for the collection and analysis of targeted analytes in plant, particularly for the sample pretreatment methods. Solid-phase microextraction (SPME) combines sampling, isolation, concentration, and enrichment in one step and is a simple and effective sample preparation technique. Due to the high-efficiency, cost-saving, solvent-free, and easy-to-realize automation properties, SPME is among the more promising and new, green sample preparation techniques for the determination of traces of different compounds of plants in the last decade, such as volatile organic compounds (VOCs) emitted from different organs of plants and a variety of environmental contaminants in plants. In this chapter, we summarize the recent applications of in vitro and in vivo SPME in different organs of plant and also discuss the advantages of the state-of-the-art SPME technology applied in the fields of plant analysis.

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Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

Cited by 87 publications

References 26 publications

Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

Applications of In Vivo and In Vitro Solid-Phase Microextraction Techniques in Plant Analysis

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