Volatile Carbonyls in Stored Unblanched Frozen Peas

SUMMARY The volatiles from stored unblanched frozen peas were shown to contain 12 carbonyl compounds: ethanal, propanal, hexanal, pent‐2‐enal, hex‐2‐enal, hept‐2‐enal, act‐2‐enal, non‐2‐enal, hept‐2,4‐dienal, non‐2,4‐dienal, dee‐2,4‐dienal and propan‐2‐one. Identifications were based on thin‐layer partition chromatography and infrared, ultraviolet, and visible spectra of the 2,4‐dinitrophenylhydrazones. The origin of these compounds and their probable effect on the flavor of stored and unblanched peas are discussed.