Volatile Flavor Components from Green Peas (Pisum Sativum).

作者：Keith E. Murray, Jack Shipton, Frank B. Whitfield, B. H. Kennett, Gerald Stanley · 发表于：Journal of Food Science · 年份：1968 · DOI：10.1111/j.1365-2621.1968.tb01370.x · 被引用次数：48 · 研究领域：Analytical Chemistry and Chromatography、Fermentation and Sensory Analysis、Meat and Animal Product Quality

SUMMARY— The volatile alcohols of unblanched frozen green peas were separated from the total volatiles by chromatography on silica gel at 0°C and examined by combined gas chromatography‐mass spectrometry and where possible by infrared spectroscopy. Thirteen saturated and nine unsaturated alcohols were positively identified: methanol, ethanol, propan‐l‐01, butan‐1‐01, butan‐2‐01, 2‐methylpropan‐l‐01, pen‐tan‐l‐01, pentan‐3‐01, P‐methylbutan‐1‐01, 3‐methylbutan‐l‐01, hexan‐l‐01, heptan‐l‐01, octan‐l‐01, pent‐l‐en‐3‐01, cis and trens pent‐2‐en‐l‐01, cis and trans hex‐3‐en‐l‐01, trans hept‐2‐en‐l‐01, trans act‐2‐en‐l‐01, act‐1‐en‐3‐01 and cis non‐3‐en‐l‐01. Several other alcohols were also present and, of these, trans hex‐2‐en‐l‐01, cis and trans hept‐3‐en‐l‐01 and nonan‐l‐01 were tentatively identified. The interconnecting system between gas chromatograph and mass spectrometer permitted the collection, for IR analysis, of material from the identical gas chromatographic peak on which the mass spectrum was obtained.