Soyabeans were harvested at intervals from 24 to 69 days after flowering and analyzed for major volatile compounds by vapour-phase chromatography. Total volatiles, measured as sublimates from whole soyabean seeds decreased from a maximum value of 113 ppm during early maturation to about 0.1 ppm at maturity. Yields from aqueous slurries of macerated seeds decreased from 695 to 13 ppm during maturation. The major constituent, methanol, accounted for 30-90% of the total volatiles content. Other major compounds were ethanol and ethanal and much smaller amounts of propanal, acetome, pentane, pentanal and hexanal. Yields of volatile compounds from maturing soyabeans began to decrease rapidly at the yellowing stage, but flavour intensity values for bitterness increased 2-fold after yellowing. Some correlation was found between lipoxygenase activity and yields of ethanal in early stages of maturation.
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Cereal chemistry
卷
52
期
3
页码
396
- 402
ISSN
0009-0352
出版者
Academic Press
其它主题
Linoleate 13s-lipoxygenase; Plant physiology and biochemistry; Pentane; Hexane; Flavor compounds; Chemical constituents of plants; Plant production (field crops); Food composition and quality - field crop products
语言
英语
注释
2019-12-05
类型
Text; Journal Article
2024-02-28
MODS