Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology
The Journal of Supercritical Fluids
Pea flavorVolatile organic compoundsDry peasSupercritical carbon dioxide extractionResponse surface methodologyPrincipal component analysis
Reduction of volatile aroma compounds that are the source of undesirable flavor is crucial for quality, acceptability, and marketability of products made with pea (Pisum sativum L.) flour. Supercritical carbon dioxide extraction was applicable for flavor modification of pea flour. Percentage ethanol, temperature, and pressure were optimized using a central composite rotatable design under response surface methodology. The minimum total volatile content (0.55 μg/g) was obtained significantly (p < 0.05) under optimum conditions, which were ethanol (22%), temperature (86oC), and pressure (42.71 MPa). Furthermore, flour color was lighter when processed using at optimum conditions. Through the response surface model, only ethanol, temperature, and quadratic term of ethanol were significant (p < 0.05). Principal component analysis revealed total volatile content, sensory attributes, and color values were highly interrelated. The data support supercritical carbon dioxide extraction as a viable method for removal of undesirable volatiles from pulse flour.
Vatansever, S. and Hall, C., "Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology" (2020). Dairy Science Publication Database. 2284.