Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

Food Research International

Volumn 53, Issue 1, 2013, Pages 31-41

  Murat, Chloé ^a   Bard, Marie Hélène ^a   Dhalleine, Claire ^b   Cayot, Nathalie ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Roquette Freres   (France)

Author keywords

GC O; Odour active compounds; Pisum sativum; Protein extraction; SAFE

Indexed keywords

GC-O; ODOUR-ACTIVE COMPOUNDS; PISUM SATIVUM; PROTEIN EXTRACTION; SAFE;

EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

LEAD COMPOUNDS;

EID: 84877327480     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.049     Document Type: Article

References (54)

1. Azarnia S., Boye J.I., Warkentin T., Malcolmson L., Sabik H., Bellido A.S. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing. Food Chemistry 2011, 124(1):326-335.
2. Bader S., Czerny M., Eisner P., Buettner A. Characterisation of odour-active compounds in lupin flour. Journal of the Science of Food and Agriculture 2009, 89(14):2421-2427.
3. Bail S., Krist S., Masters E., Unterweger H., Buchbauer G. Volatile compounds of shea butter samples made under different production conditions in western, central and eastern Africa. Journal of Food Composition and Analysis 2009, 22(7-8):738-744.
4. Beck H.C., Hansen A.M., Lauritsen F.R. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus. Enzyme and Microbial Technology 2002, 31(1-2):94-101.
5. Berdagué J.L., Tournayre P. The VIDEO-Sniff method, a new approach for the "Vocabulary-Intensity-Duration" study of "Elementary Odours" perceived by gas-chromatography-olfaction. Flavour Research at the Dawn of the Twenty-first Century-Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002 2003 2004, 514-519.
6. Bott L., Chambers E. Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods. Journal of Sensory Studies 2006, 21(3):308-321.
7. Carunchia Whetstine M.E., Cadwallader K.R., Drake M. Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese. Journal of Agricultural and Food Chemistry 2005, 53(8):3126-3132.
8. Czerny M., Schieberle P. Important aroma compounds in freshly ground wholemeal and white wheat flour identification and quantitative changes during sourdough fermentation. Journal of Agricultural and Food Chemistry 2002, 50(23):6835-6840.
9. El-Beltagi H.E.S. Effect of roasting treatments on protein fraction profiles, some enzyme activities of Egyptian peanuts. International Journal of Food Sciences and Nutrition 2011, 62(5):453-456.
10. Engel W., Bahr W., Schieberle P. Solvent assisted flavour evaporation-A new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. European Food Research and Technology 1999, 209(3):237-241.
11. Eriksson C.E. Pea lipoxidase, distribution of enzyme and substrate in green peas. Journal of Food Science 1967, 32(4):438-441.
12. Eriksson C. Aroma compounds derived from oxidized lipids. Biochemical and analytical aspects. Journal of Agricultural and Food Chemistry 1975, 23(2):126-128.
13. Fickert B., Schieberle P. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. Food/Nahrung 1998, 42(06):371-375.
14. Garruti D.S., Franco M.R.B., da Silva M.A.A.P., Janzantti N.S., Alves G.L. Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L.) juice by the Osme gas chromatography/olfactometry technique. Journal of the Science of Food and Agriculture 2003, 83(14):1455-1462.
15. Goicoechea E., Van Twillert K., Duits M., Brandon E.D.F.A., Kootstra P.R., Blokland M.H., et al. Use of an in vitro digestion model to study the bioaccessibility of 4-hydroxy-2-nonenal and related aldehydes present in oxidized oils rich in omega-6 acyl groups. Journal of Agricultural and Food Chemistry 2008, 56(18):8475-8483.
16. Gökmen V., Savas Bahçeci K., Serpen A., Acar J. Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT-Food Science and Technology 2005, 38(8):903-908.
17. Guerdam E., Andrianarison R.H., Rabinovitch-Chable H., Tixier M., Beneytout J.L. Presence of fatty acid-degrading enzyme in a certain variety of peas (Pisum sativum hortense cv. Solara). Journal of Agricultural and Food Chemistry 1993, 41(10):1593-1597.
18. Hoover R., Cloutier L., Dalton S., Sosulski F.W. Lipid-composition of field pea (Pisum-sativum cv trapper) seed and starch. Starch-Starke 1988, 40(9):336-342.
19. Hsieh R.J. Contribution of lipoxygenase pathway to food flavors. Lipids in Food Flavor 1994, 38-48. American Chemical Society, Washington, DC. C.T. Ho, T.G. Hartmann (Eds.).
20. Jakobsen H.B., Hansen M., Christensen M.R., Brockhoff P.B., Olsen C.E. Aroma volatiles of blanched green peas (Pisum sativum L.). Journal of Agricultural and Food Chemistry 1998, 46(9):3727-3734.
21. Jelen H., Wa̧sowicz E. Lipid-derived flavor compounds. Food Flavors 2011, 65-94. CRC Press, Inc. H. Jelen (Ed.).
22. Johnson A.E., Nursten H.E., Williams A.A. Vegetable volatiles: A survey of components identified. I. Chemistry & Industry 1971, 1971(21):556-565.
23. Jousse F., Jongen T., Agterof W., Russell S., Braat P. Simplified kinetic scheme of flavor formation by the Maillard reaction. Journal of Food Science 2002, 67(7):2534-2542.
24. Kandylis P., Vekiari A.S., Kanellaki M., Grati Kamoun N., Msallem M., Kourkoutas Y. Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting. LWT-Food Science and Technology 2011, 44(5):1333-1341.
25. Klein B.P., Raidl M.A. Use of field-pea flours as protein supplements in foods. ACS Symposium Series 1986, 19-31.
26. Koehler P.E., Mason M.E., Newell J.A. Formation of pyrazine compounds in sugar-amino acid model systems. Journal of Agricultural and Food Chemistry 1969, 17(2):393-396.
27. Leduc F., Tournayre P., Kondjoyan N., Mercier F., Malle P., Kol O., et al. Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax). Food Chemistry 2012, 131(4):1304-1311.
28. Martinez-Villaluenga C., Gulewicz P., Frias J., Gulewicz K., Vidal-Valverde C. Assessment of protein fractions of three cultivars of Pisum sativum L.: Effect of germination. European Food Research and Technology 2008, 226(6):1465-1478.
29. Murat C., Gourrat K., Jerosch H., Cayot N. Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour. Food Chemistry 2012, 135(3):913-920.
30. Murray K.E., Shipton J., Whitfield F.B. 2-methoxypyrazines and the flavour of green peas (Pisum sativum). Chemistry & Industry 1970, 27:897-898.
31. Murray K.E., Shipton J., Whitfield F.B., Kennett B.H., Stanley G. Volatile flavor components from green peas (Pisum sativum). Journal of Food Science 1968, 33(3):290-294.
32. Murray K.E., Shipton J., Whitfield F.B., Last J.H. The volatiles of off-flavoured unblanched green peas (Pisum sativum). Journal of the Science of Food and Agriculture 1976, 27(12):1093-1107.
33. Murray K.E., Whitfield F.B. Occurrence of 3-alkyl-2-methoxypyrazines in raw vegetables. Journal of the Science of Food and Agriculture 1975, 26(7):973-986.
34. Oomah B., Liang L., Balasubramanian P. Volatile compounds of dry beans (Phaseolus vulgaris L.). Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) 2007, 62(4):177-183.
35. Oshodi A.A., Olaofe O., Hall G.M. Amino acid, fatty acid and mineral composition of pigeon pea (Cajanus cajan). International Journal of Food Sciences and Nutrition 1993, 43(4):187-191.
36. Ott A., Fay L.B., Chaintreau A. Determination and origin of the aroma impact compounds of yogurt flavor. Journal of Agricultural and Food Chemistry 1997, 45(3):850-858.
37. Pariasca J.A.T., Miyazaki T., Hisaka H., Nakagawa H., Sato T. Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum). Postharvest Biology and Technology 2001, 21(2):213-223.
38. Pattee H.E., Salunkhe D.K., Sathe S.K., Reddy N.R., Ory R.L. Legume lipids. CRC Critical Reviews in Food Science and Nutrition 1983, 17(2):97-139.
39. Reynolds P.A., Klein B.P. Calcium interaction with substrates of type-2 pea lipoxygenases. Journal of Food Science 1982, 47(6):1999-2003.
40. Rizzi G.P. The biogenesis of food-related Pyrazines. Food Reviews International 1988, 4(3):375-400.
41. Rizzi G.P. Formation of methoxypyrazines in reactions of 2(1H)-pyrazinones with naturally occurring methylating agents. Journal of Agricultural and Food Chemistry 1990, 38(10):1941-1944.
42. Salch Y.P., Grove M.J., Takamura H., Gardner H.W. Characterization of a C-5,13-cleaving enzyme of 13(S)-hydroperoxide of linolenic acid by soybean seed. Plant Physiology 1995, 108(3):1211-1218.
43. Samoto M., Miyazaki C., Kanamori J., Akasaka T., Kawamura Y. Improvement of the off-flavor of soy protein isolate by removing oil-body associated proteins and polar lipids. Bioscience, Biotechnology, and Biochemistry 1998, 62(5):935-940.
44. Schieberle P. Primary odorants in popcorn. Journal of Agricultural and Food Chemistry 1991, 39(6):1141-1144.
45. Shipton J., Last J.H. Estimating volatile reducing substances and off-flavour in frozen green peas. Food Technology (Champaign) 1968, 22(7):917-920.
46. Shipton J., Whitfield F.B., Last J.H. Extraction of volatile compounds from green peas (Pisum sativum). Journal of Agricultural and Food Chemistry 1969, 17(5):1113-1118.
47. Shu C.-K. Pyrazine formation from serine and threonine. Journal of Agricultural and Food Chemistry 1999, 47(10):4332-4335.
48. Sumner A.K., Whalley L.L., Blankenagel G., Youngs C.G. Storage stability studies on pea flour, protein concentrate and starch. Journal-Canadian Institute of Food Science and Technology=Journal de l'Institut canadien de science et technologie alimentaire 1979, 12(2):51-55.
49. Tairu A.O., Hofmann T., Schieberle P. Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). Journal of Agricultural and Food Chemistry 2000, 48(6):2391-2394.
50. Takayama K.K., Muneta P., Wiese A.C. Bean lipids, lipid composition of dry beans and its correlation with cooking time. Journal of Agricultural and Food Chemistry 1965, 13(3):269-272.
51. Tieman D., Taylor M., Schauer N., Fernie A.R., Hanson A.D., Klee H.J. Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde. Proceedings of the National Academy of Sciences of the United States of America 2006, 103:8287-8292.
52. Togashi H.J., Henick A.S., Koch R.B. The oxidation of lipids in thin films. Journal of Food Science 1961, 26(2):186-191.
53. Vergnais L., Masson F., Montel M.C., Berdagué J.L., Talon R. Evaluation of solid-phase microextraction for analysis of volatile metabolites produced by staphylococci. Journal of Agricultural and Food Chemistry 1998, 46(1):228-234.
54. Wang S.H., Toledo M.C.F. Inactivation of soybean lipoxygenase by microwave heating: Effect of moisture content and exposure time. Journal of Food Science 1987, 52(5):1344-1347.