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Excerpt from Composition and Flavor Modification of Processed Peas
This report summarizes 6 years of research on a project directed toward improved canned pea flavor. In general, improve ment of the flavor of preserved foods is desirable to encourage increased consumption of the more nutritious commodities. More Specifically, improved flavor of the canned pea product would help to protect the substantial capital investment in the pea can ning industry of the United States. The report is divided into four sections (a) compositional studies, (b) flavor studies.
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Composition and Flavor Modification of Processed Peas (Classic Reprint)
Print on DemandSeller: Forgotten Books, London, United Kingdom
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Paperback. Condition: New. Print on Demand. This book brings together research on the chemical composition of green garden peas (Pisum sativum) with a focus on pea flavor. The author, a chemist with the US Department of Agriculture, details the volatile and non-volatile compounds present in the pea and how these components contribute to its unique flavor profile. Non-volatile components include sugars, amino acids, and organic acids, while the volatile components consist primarily of carbonyls (aldehydes and ketones) and acids. A critical examination of the research methodologies used to identify these compounds is also included. The author details the development of techniques, such as flash exchange gas chromatography and combined gas chromatography-mass spectrometry, to overcome the challenges of analyzing trace components in the pea. This book is a valuable addition to the literature on food chemistry and flavor science, providing a comprehensive understanding of pea flavor and its chemical basis. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781390535983_0
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