Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory
نویسندگان
چکیده
Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction, was employed as a deflavoring method to improve the sensory properties of pea flours. Furthermore, impacts particle size along with extraction on volatile profile and attributes flours were investigated using multiple approaches. These included headspace solid-phase microextraction-gas chromatography (HS-SPME-GC), GC-olfactometry (GC-O), quantitative descriptive analysis (QDA) trained panel. Total contents non-deflavored deflavored whole flour its fractions in range 7.1 ± 0.3 18.1 1.0 µg/g 0.4 0.1 2.7 µg/g, respectively. The GC-O system showed that total intensity 14.5 22.0 0 3.5, for flours, Volatile analyses indicated 1-hexanol, 1-octanol, 1-nonanol, nonanal, 2-alkyl methoxypyrazines major off-aroma compounds. Most compounds not detected QDA revealed less bitterness larger resulted based GC data but more QDA. SC-CO2+EtOH at optimum conditions modifications can be potential technology organoleptic pulse ingredients.
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ژورنال
عنوان ژورنال: Processes
سال: 2021
ISSN: ['2227-9717']
DOI: https://doi.org/10.3390/pr9030489