Characterization of Key Aroma Compounds in Raw and Roasted Peas (<i>Pisum sativum</i> L.) by Application of Instrumental and Sensory Techniques

Gas chromatography–olfactometry (GC–O) coupled with GC–mass spectrometry (GC–MS) and aroma recombination–omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants in raw and roasted peas with odor activity values (OAVs) greater than 1, respectively. Aroma recombination–omission experiments demonstrated that six aroma compounds significantly contributed to the characteristic aroma of peas (p < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) and hexanal (OAV = 280) significantly contributed to the aroma of peas. Fifteen aroma compounds significantly contributed to the characteristic aroma of roasted peas (p < 0.05). Among these, pyrazines and pyranones showed important contribution to the aroma of roasted peas. Roasting increased the variety of key aroma compounds significantly and contributed a nutty flavor to peas. The comprehensive aroma characterization of peas and determination of the effect of roasting on key aroma compound alteration will be helpful for new pea products’ flavor quality control.