Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 913-920

  Murat, Chloe ^a   Gourrat, Karine ^b   Jerosch, Heike ^c   Cayot, Nathalie ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c Roquette Freres   (France)

Author keywords

Direct gas chromatography olfactometry; Pisum sativum; Purge and Trap; SAFE; Sensory representativity; SPME

Indexed keywords

GAS CHROMATOGRAPHY-OLFACTOMETRY; PISUM SATIVUM; PURGE AND TRAP; REPRESENTATIVITY; SAFE; SPME;

GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

VOLATILE ORGANIC COMPOUNDS;

1 DECENE; 2 BUTANONE; 2 ETHYL FURAN; 2 NONANONE; 3 CARENE; 5 PENTYL 5(H) FURAN 2 ONE; ACETIC ACID; ALCOHOL; BENZONITRILE; BENZOTHIAZOLE; DODECANE; HEPTANE; HEPTANOL; HEXAN 1 OL; HEXANAL; HEXANOIC ACID; LIMONENE; MYRCENE; NONANE; NONANOL; OCTAN 2 ONE; OCTANE; OCTANOL; PHENOL; PINENE; SABINENE; TETRADECANE; TETRAHYDRO FURAN; TRIDECANE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHROMATOGRAPHY; DIRECT GAS CHROMATOGRAPHY; EXTRACTION; FEMALE; HUMAN; HYDROPHOBICITY; MALE; MASS FRAGMENTOGRAPHY; MOLECULAR WEIGHT; ODOR; PEA; PEA FLOUR; PURGE AND TRAP EXTRACTION; SOLID PHASE MICROEXTRACTION; SOLVENT ASSISTED FLAVOUR EVAPORATION;

CHEMICAL FRACTIONATION; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; PEAS; SOLID PHASE EXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

PISUM SATIVUM;

EID: 84865741432     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.015     Document Type: Article

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