Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS
Estelle Fischer, Rémy Cachon, Nathalie Cayot
Topics & Concepts
HexanalNonanalChemistryChromatographyExtraction (chemistry)HeptanalRepeatabilityAromaBenzaldehydeSolid-phase microextractionVolatile organic compoundDerivatizationGas chromatography–mass spectrometryOctanalMass spectrometryAldehydeOrganic chemistryFood scienceCatalysisMeat and Animal Product QualityProteins in Food SystemsProbiotics and Fermented Foods