Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques Article

Bi, Shuang, Xu, Xinxing, Luo, Dongsheng et al. (2020). Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques . JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(9), 2718-2727. 10.1021/acs.jafc.9b07711

cited authors

  • Bi, Shuang; Xu, Xinxing; Luo, Dongsheng; Lao, Fei; Pang, Xueli; Shen, Qun; Hu, Xiaosong; Wu, Jihong

sustainable development goals

authors

publication date

  • March 4, 2020

published in

keywords

  • ATTRIBUTES
  • Agriculture
  • Agriculture, Multidisciplinary
  • CULTIVARS
  • Chemistry
  • Chemistry, Applied
  • EXTRACTION
  • Food Science & Technology
  • GAS CHROMATOGRAPHY-OLFACTOMETRY
  • GREEN PEAS
  • Life Sciences & Biomedicine
  • ODORANTS
  • Physical Sciences
  • QUANTITATION
  • RECOMBINATION
  • SPME
  • Science & Technology
  • VOLATILE FLAVOR PROFILE
  • aroma-active compounds
  • gas chromatography-olfactometry
  • odor activity value
  • omission experiments
  • raw and roasted peas
  • solid-phase microextraction-gas chromatography-mass spectrometry

Digital Object Identifier (DOI)

publisher

  • AMER CHEMICAL SOC

start page

  • 2718

end page

  • 2727

volume

  • 68

issue

  • 9