This research aimed to understand functionality and aromatic compound differences of yellow pea (YP) flours as affected by seven YP cultivars. All of the grains were ultracentrifugally milled to superfine flours with a particle size range of 7–58 μm. The ash, crude protein, lipid, and total starch contents of these flours were in the ranges of 2.21–3.10%, 22.50–28.69%, 0.99–3.43%, and 43.62–49.60%, respectively. Most of the flours were good natural sources of Mg, P, K, Cu, Fe, Mn, and Se. The pasting properties, including peak viscosity, breakdown, and final viscosity, of the YP flours varied among seven cultivars. Headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with untargeted metabolomic approaches differentiated the aromatic profile of YP flours from the cultivars via 17 representative aromatic components with various levels of intensity. This study indicated that YP cultivars had an essential impact on physicochemical properties and aromatic profile of the flour.

中文翻译：

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大平原北部精选黄豌豆品种面粉的近似成分、营养矿物质、糊化特性和香气差异的比较

本研究旨在了解黄豌豆 (YP) 面粉受七个 YP 品种影响的功能和芳香化合物差异。所有的谷物都被超离心研磨成粒径范围为 7-58 微米的超细面粉。这些面粉的灰分、粗蛋白、脂质和总淀粉含量分别在 2.21-3.10%、22.50-28.69%、0.99-3.43% 和 43.62-49.60% 的范围内。大多数面粉是镁、磷、钾、铜、铁、锰和硒的良好天然来源。YP 面粉的糊化特性，包括峰值粘度、分解和最终粘度，在七个品种之间有所不同。顶空-固相微萃取-气相色谱-质谱联用非靶向代谢组学方法通过 17 种不同强度的代表性芳香成分区分了 YP 面粉与栽培品种的芳香特征。该研究表明，YP 品种对面粉的理化特性和芳香特征具有重要影响。