Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- pisum_sativum_l [2023/10/07 08:03] – andreas
+++ pisum_sativum_l [2023/10/07 08:11] (aktuell) – andreas
@@ Zeile 17: / Zeile 17: @@
 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.]
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