Unterschiede

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--- pisum_sativum_l [2019/08/04 12:25] – angelegt andreas
+++ pisum_sativum_l [2023/10/07 08:11] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 [[http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:60454055-2]]
-{{:pyrazine_2meo3isopropyl.png| 2-methoxy-3-isopropylpyrazine}} 2-methoxy-3-isopropylpyrazine
+{{:pyrazine_2meo3isopropyl.png| 2-methoxy-3-isopropylpyrazine}} [[http://www.thegoodscentscompany.com/data/rw1107761.html|2-methoxy-3-isopropylpyrazine]]
 By headspace examination of the salt-saturated juice from raw vegetable tissues, 2-methoxy-3-isopropylpyrazine has been found the most important pyrazine in pea seeds and especially in pea shells with the odour description 'green peas, bell pepper-raw potato, earthy bell pepper'. \\
 [Murray, Keith E., and Frank B. Whitfield. „The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables.“ Journal of the Science of Food and Agriculture 26.7 (1975): 973-986]
+Of the 10 odorants detected in raw peas by GC-O, the highest OAV were calculated for 3-methylbutanoic acid (382; sweaty, rancid), hexanal (280), and (E)-2-octenal (8). Aroma recombination and omission experiments showed that a noticeable difference in aroma was perceived when hexanal and benzaldehyde were omitted from the model. "In addition, the omission of (E)-2-octenal, 3-methylbutanoic acid, (Z)-2-penten-1-ol, and benzyl alcohol resulted in significant changes in aroma." \\
+[Bi, Shuang, et al. "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 (2020): 2718-2727]
+The most potent flavor compound of raw pea milk was 2-methoxy-3-isopropyl-(5 or 6)-methylpyrazine, followed by hexanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, and 2-pentylfuran. \\
+[Zhang, Caimeng, et al. "Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference." Food Chemistry 333 (2020): 127469.]
+"...pea aroma is a product of complex interactions of a large number of volatiles. The volatiles are either already present natively in the pea or are formed during harvesting/processing, indicating that often aroma profile changes are essentially caused by fat oxidation products." \\
+[Trindler, Christian, Katrin Annika Kopf-Bolanz, and Christoph Denkel. "Aroma of peas, its constituents and reduction strategies–Effects from breeding to processing." Food chemistry 376 (2022): 131892.]
 {{:pisum_sativum.jpg?600}} \\