Volatile compounds of dry beans (Phaseolus vulgaris L.).
Volatile compounds of uncooked dry bean (Phaseolus vulgaris L.) cultivars representing three market classes (black, dark red kidney and pinto) grown in 2005 were isolated with headspace solid phase microextraction (HS-SPME), and analyzed with gas chromatography mass spectrometry (GC-MS). A total of 62 volatiles consisting of aromatic hydrocarbons, aldehydes, alkanes, alcohols and ketones represented on average 62, 38, 21, 12, and 9 x 10(6) total area counts, respectively. Bean cultivars differed in abundance and profile of volatiles. The combination of 18 compounds comprising a common profile explained 79% of the variance among cultivars based on principal component analysis (PCA). The SPME technique proved to be a rapid and effective method for routine evaluation of dry bean volatile profile.
Oomah
B Dave
BD
National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Highway 97, P.O. Box 5000, Summerland, British Columbia, Canada V0H 1Z0. oomahd@agr.gc.ca
Liang
Lisa S Y
LS
Balasubramanian
Parthiba
P
D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006838:Hydrocarbons / Q000032:analysis; D007659:Ketones / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D027805:Phaseolus / Q000737:chemistry*; D025341:Principal Component Analysis; D013045:Species Specificity; D014835:Volatilization
D000438:Alcohols; D000447:Aldehydes; D006838:Hydrocarbons; D007659:Ketones