豆類の揮発性フレ-バ-成分-3-黒豆及び黒豆とショ糖との煮熟揮発性フレ-バ-成分

概要

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Volatile oils of black soybeans (a kind of Glycine max Merrill) were prepared from beans (VKA), and boiled beans with sucrose (VKB) by steam distillation. GC and GC-MS analyses were then conducted. Seventy-five components were definitely or tentatively identified, and were revealed to include 18 hydrocarbons, 21 alcohols and phenols, 9 aldehydes, 3 ketones and 16 acids in VKA. Eighty components such as 27 hydrocarbons, 18 alcohols and phenols, 9 aldehydes, 2 ketones and 16 acids were included in VKB. The characteristic volatile flavor components of VKA, were 2-ethylhexanal (ca. 20%), 4-vinylguaiacol, hexadecanoic acid and maltol, and in VKB were 4-vinylguaiacol (ca. 3%), hexadecanoic acid, maltol and guaiacol. The compositional characteristic of VKB was predominantly large amounts of esters, hydrocarbons and aromatic compounds compared with VKA.
日本油化学会の論文