Volatile Flavor Components of Raw and Boiled Hontohroku Beans with Sucrose

Abstract

Volatile oils of hontohroku beans (a kind of Phaseolus vulgaris L.) were prepared from beans (VA), and boiled beans with sucrose (VB) by steam distillation, and separated into four fractions by silica-gel column chromatography. The four fractions were analyzed by GC and GC-MS. Seventy-six components were identified or tentatively identified, including 24 hydrocarbons, 12 alcohols, 8 aldehydes, 4 ketones and 13 acids in VA, and 77 components, including 21 hydrocarbons, 18 alcohols, 9 aldehydes, 4 ketones and 17 acids in VB. The characteristic volatile flavor components of VA were hexadecanoic acid (ca. 22%), maltol, vanillin and phenethyl alcohol, and in VB were 4-vinylguaiacol (ca. 33%), phenol, guaiacol, furfuryl alcohol and furfural. The compositional characteristic of VB was a predominantly large amount of furans, aldehydes and aromatic compounds compared with VA. © 1988, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.