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PRESERVATION OF GREEN PEAS IN REFRIGERATED SOLUTIONS. 1. CHANGES RELATED TO FLAVOUR.

[In Spanish. / En espagnol.]

Author(s) : SIMON A., DURAN L., CHAMARRO J.

Type of article: Article

Summary

EVOLUTION OF SUGARS, ETHANOL AND HEXANAL CONTENTS WAS FOLLOWED IN PODDED GREEN PEAS, STORED AT 273-275 K (0-2 DEG C) DURING 70 HOURS, IN AIR, UNDER WATER AND UNDER 2% SALT SOLUTION; PEAS WERE OF DIFFERENT MATURITY INDICES AND SOME WERE MECHANICALLY DAMAGED. COMPONENTS ANALYZED HAD SOME RELATIONSHIP WITH PEA FLAVOUR. SUGAR CONTENT IS RELATED TO FLAVOUR INTENSITY; ETHANOL AND HEXANAL WITH OFF-FLAVOURS. NONE OF THEM CAN BE CONSIDERED AS SUITABLE PARAMETERS TO FOLLOW THE FLAVOUR QUALITY.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-1222
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 21 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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