Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
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DOI：
10.1016/j.foodchem.2012.06.015
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发表时间：
2012-12-01
期刊：
影响因子：
8.8
通讯作者：
Cayot, Nathalie
中科院分区：
文献类型：
--
作者：
Murat, Chloe;Gourrat, Karine;Cayot, Nathalie
豌豆由于其蛋白质含量而具有巨大的经济和营养价值。然而，豌豆产品作为人类食物中的蛋白质来源未得到充分利用，因为它们具有强烈的豆腥味。因此，本研究的目的是选择一种有效的和代表性的方法来提取豌豆粉的挥发性分子。在第一步中，选择了三种提取方法：固相微萃取（SPME）、反萃取和捕集萃取以及溶剂辅助风味蒸发（SAFE）。通过气相色谱-质谱联用分析了相应的提取物。在第二步中，提取物的感官代表性进行了评估，无论是通过直接气相色谱-嗅觉测定法的SPME和捕集器提取物，或通过嗅的水安全提取物。SAFE萃取法具有较好的萃取能力和对豌豆粉整体气味的高度感官代表性，是最合适的方法。(C)2012爱思唯尔有限公司保留所有权利。
Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory representativity of the global odour of pea flour. (C) 2012 Elsevier Ltd. All rights reserved.