GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)

Heliyon

Sumit Gupta¹  Prasad S. Variyar²  Jyoti Tripathi²  Prashant K. Mishra³ 

[1] Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India;Corresponding author.;Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India;

关键词: Analytical chemistry;    Food processing;    Food analysis;    Food composition;    Food chemistry;    Consumer sensory research;   

DOI  :  

来源: DOAJ

【 摘 要 】

Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes. However, nature of compounds responsible for the unique beany odor of the cooked pulse has not been established. Steam distillation extracts of red kidney beans were subjected to Gas-chromatography olfactometry (GC-O) techniques namely detection frequency and aroma extract dilution analysis (AEDA). GC-O results suggest that methional with flavor dilution (FD) factor 21 is responsible for imparting the characteristic odor of the cooked red kidney beans. Apart from this p-vinyl guaiacol (FD 13) was identified as most important contributor towards smoky odor note. Sulfury note was mainly contributed by diethyl sulfide (FD 10) while 2-ethyl-3-methyl pyrazine (FD 13) was identified to be responsible for earthy note in cooked red kidney beans. Contribution of these compounds in characteristic aroma of cooked red kidney beans is reported here for the first time.

【 授权许可】

Unknown