マメ類の揮発性フレーバー成分(第2報) : 大正金時豆および大正金時豆としょ糖との煮熟揮発性フレーバー成分

概要

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Volatile oils of Taishokintoki beans (a kind of Phaseolus vulgaris L.) were prepared by steam distillation from plain beans (VTA) and bean boiled with sucrose added(VTB), and separated into four fractions by silica gel column chromatography. The four fractions were analyzed by GC and GC-MS. Seventy-two components were identified ortentatively identified, including 17 hydrocarbons, 12 alcohols and phenols, 7 aldehydes, 2 ketones and 15 acids, in VTA, and 73 components, including 18 hydrocarbons, 18 alcohols and phenols, 10 aldehydes, 3 ketones and 16 acids, in VTB. The characteristic volatile flavor components of VTA were hexadecanoic acid (ca. 19%), maltol, acetic acid, propanamide and butyl butanoate, in VTB they were 4-vinylguaiacol (ca. 39%), guaiacol, 2-acetylpyrrole, 2, 3-dihydrobenzofuran and vanillin. The compositional characteristic of VTB compared with VTA was a predominant amount of furans and aromatic compounds.
社団法人日本農芸化学会の論文