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.

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Bibliographic Details

Title

Composition and Flavor Modification of Processed Peas (Classic Reprint)

Publisher

Forgotten Books

Publication Date

2024

Language

English

ISBN 10

1390535983

ISBN 13

9781390535983

Binding

Paperback

Condition

New

Book Type

print-on-demand item

Seller catalogs

Chemistry

About this title

Synopsis

Flavor science for canned peas — practical insights for improving taste and consumer appeal.

This nonfiction guide summarizes six years of research aimed at improving the flavor of preserved peas and jokes about protecting the canning industry's capital investment. It outlines four main areas: composition studies, flavor studies, related basic research, and industrial applications. The work describes how researchers identified flavor compounds, evaluated their impact with taste panels, and tested additives in experimental packs to develop better-tasting canned peas.

Learn how scientists separate and identify nonvolatile and volatile flavor components in peas.
See how odor and taste are measured with trained panels and how results guide product improvements.
Discover the kinds of additives tested and how they affected canned pea flavor.
Understand how basic chemistry and industrial testing come together to guide processing decisions.

Ideal for readers involved in food science, product development, and pea processing who want a clearer path from research to better flavor.

"About this title" may belong to another edition of this title.

Store Description

Forgotten Books? Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.

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FB& C
Dalton House, 60 Windsor Ave, London, SW19 2RR, United Kingdom

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