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
Recommended Citation
del Rosario, Ricardo; de Lumen, Benito O.; Habu, Tsutomu; Flath, Robert A.; Richard Mon, T.; and Teranishi, Roy, "Comparison of Headspace Volatiles from Winged Beans and Soybeans" (2021). Journal Article. 3766.
https://www.ukdr.uplb.edu.ph/journal-articles/3766