HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.
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DOI: 10.1016/j.foodchem.2018.12.048
Abstract: In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active… read more here.
Keywords: pea flours; germination; flavor; yellow pea ... See more keywords