Volatiles from a Commercial Pea Blancher. Mass Spectral Identification

Abstract

SUMMARY Volatile components from the steam above peas in a commercial blancher were isolated by adsorption on charcoal, freeze‐drying of the charcoal, solvent extraction, and distillative concentration. The concentrate was further fractionated by distillation and gas chromatography. Ethanol and dimethyl sulfoxide were most abundant. The latter compound formed by the oxidation of dimethyl sulfide adsorbed on the charcoal. The less abundant components of the concentrate fractions were identified by capillary‐column gas‐chromatography fast‐scan mass spectrometry. The most novel group of minor components thus identified was the diethyl acetals of C 1 ‐C 6 aldehydes. It was not possible to determine from model experiments if the acetals were original components of the blancher steam or artifacts of the isolation. A control concentrate from unexposed charcoal and purified solvent differed quantitatively and qualitatively from the blancher steam concentrate.