"Comparison of Headspace Volatiles from Winged Beans and Soybeans" by Ricardo del Rosario, Benito O. de Lumen et al.
 

Comparison of Headspace Volatiles from Winged Beans and Soybeans

Abstract

Dynamic headspace gas chromatographic/mass spectrometric comparisons of raw soybeans (Glycine max) and winged beans (Psophocarpus tetragonolobus) revealed much higher levels of acetone, 2-propanol, 2-methyl-l-propanol, and hexanal in winged bean than in soybeans. Soybeans had much higher levels of acetic acid, the 2-methyland 3-methyl-l-butanols, 1-pentanol, and 1-hexanol. l-Octen-3-ol appeared only in soybeans. Most volatile component concentrations decreased on heating, except for (soybeans) pentanal, hexanal, l-penten-3-ol, l-octen-3-ol, and 2-pentylfuran and (winged beans) methylpyrazine, 2,5-and/or 2, 6-dimethylpyrazine, and 2-heptanone, which increased appreciably in the respective bean samples. A total of 116 components were identified in the study; 5 of these are only tentative identifications. © 1984, American Chemical Society. All rights reserved.

Source or Periodical Title

Journal of Agricultural and Food Chemistry

ISSN

218561

Page

1011-1015

Document Type

Article

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