Identification of aroma compounds in pea protein UHT beverages

Food Chemistry

Volumn 312, Issue , 2020, Pages

  Trikusuma, Mariana ^a   Paravisini, Laurianne ^a   Peterson, Devin G ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Aroma; Lipid oxidation; Maillard reaction; Off flavor; Pea protein; Pisum sativum

Indexed keywords

BEVERAGES; GAS CHROMATOGRAPHY; PROTEINS; SENSORY ANALYSIS;

AROMA; LIPID OXIDATION; MAILLARD REACTION; OFF-FLAVORS; PEA PROTEINS; PISUM SATIVUM;

ODORS;

1 OCTEN 3 OL; 2 ACETYL 1 PYRROLINE; 2 HEPTANONE; 2 ISOBUTYL 3 METHOXYPYRAZINE; 2 METHYL 3 HEPTANONE; 2 OCTENAL; 2 PENTYLFURAN; 2,4 DECADIENAL; 2,4 NONADIENAL; 2,5 DIMETHYLPYRAZINE; 4 HEPTANONE; 4 HYDROXYBENZALDEHYDE; 4 VINYLGUAIACOL; FRAGRANCE; GAMMA NONALACTONE; HEPTANAL; HEXANAL; ISOVALERIC ACID; MALTOL; METHIONAL; NONANAL; OCTANOIC ACID; PEA PROTEIN; PENTANOL; SULFUROL; UNCLASSIFIED DRUG;

AROMA; ARTICLE; BEVERAGE; CONTROLLED STUDY; DYNAMIC HEADSPACE AND TANDEM GAS CHROMATOGRAPHY MASS SPECTROMETRY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; GLYCATION; HIGH TEMPERATURE PROCEDURES; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; MULTIPLE REACTION MONITORING; OLFACTOMETRY; PEA PROTEIN BEVERAGE; PROCESS OPTIMIZATION; QUANTITATIVE ANALYSIS; REACTION ANALYSIS; SENSORY EVALUATION; CHEMISTRY; HEAT; TANDEM MASS SPECTROMETRY;

BEVERAGES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; ODORANTS; OLFACTOMETRY; PEA PROTEINS; TANDEM MASS SPECTROMETRY;

EID: 85077269357     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.126082     Document Type: Article

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