Odor of Cooked Japanese Adzuki Beans

Abstract

The odor concentrates of two varieties of adzuki beans (Vigna angularis Ohwi & Ohashi) with a sweet and adzuki bean-like aroma were obtained by simultaneous distillation and extraction. The concentrates were separated by silica-gel column chromatography. The concentrates and separated fractions on column chromatography were analyzed by GLC and GC-MS. A total of 70 components were identified or tentatively identified. The odor concentrates consisted of hydrocarbons, alcohols, carbonyl compounds, acids, phenols, furans, lactones, and nitrogen containing compounds. The constituents were almost the same in the two varieties of adzuki beans. Alkanols, such as 1-hexanol and 3-methyl-1-butanol, were considered to contribute to the beany odor as alkanols of cooked soy-beans. Aromatic alcohols, furans, lactones, phenols and maltol were considered to contribute to the sweet aroma of cooked adzuki beans. Maltol, with a sugary and caramel-like flavor, was the most important compound in the characteristic aroma of cooked adzuki beans. © 1988, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.