Abstract
The volatiles of blanched green peas representing a range of genotypes and pea sizes were collected by the dynamic headspace technique. A total of 47 compounds were detected repeatedly in the pea headspace. Thirteen of these have not been reported in green peas previously. The majority of the constituents were degradation products of fatty acids, especially saturated and monounsaturated six-carbon aldehydes, ketones, alcohols, and their ester derivatives. Three 3-alkylmethoxypyrazines were identified. A fourth methoxypyrazine, identified as either 5- or 6-methyl-3-isopropyl-2-methoxypyrazine, has not been found in green peas previously. Significant differences were detected among genotypes in the concentration levels of 21 compounds. Pea size influenced the content of 17 compounds significantly. Potential ways to improve the green pea aroma by technical and breeding measures are discussed. Keywords: Pisum sativum; green peas; volatiles; flavor; dynamic headspace
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