Analysis of the Volatile Components in Red Bean (Vigna angularis)
2007
Kim, J.S. (Kwangil Synthesis Plant Co. Ltd., Seoul, Republic of Korea) | Chung, Hau Yin (The Chinese University of Hong Kong, Shatin, N.T., Hong Kong), E-mail: [email protected]
Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.
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