Volatile Carbonyls in Stored Unblanched Frozen Peas
- 1 May 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (3) , 328-331
- https://doi.org/10.1111/j.1365-2621.1966.tb00501.x
Abstract
SUMMARY: The volatiles from stored unblanched frozen peas were shown to contain 12 carbonyl compounds: ethanal, propanal, hexanal, pent‐2‐enal, hex‐2‐enal, hept‐2‐enal, act‐2‐enal, non‐2‐enal, hept‐2,4‐dienal, non‐2,4‐dienal, dee‐2,4‐dienal and propan‐2‐one. Identifications were based on thin‐layer partition chromatography and infrared, ultraviolet, and visible spectra of the 2,4‐dinitrophenylhydrazones. The origin of these compounds and their probable effect on the flavor of stored and unblanched peas are discussed.This publication has 15 references indexed in Scilit:
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