Abstract
The influences of exchanging water during cooking called "shibukiri" treatment on the flavor of cooked adzuki beans were investigated.
Cooked odor concentrates were obtained from adzuki beans with or without “shibukiri” treatment by simultaneous distillation and extraction. The odor concentrates were analyzed by GLC and GC-MS to identify each volatile components.
Total 38 compounds were identified or tentatively identified among which 3-methylbutanal and n-hexanal were newly identified. These aldehydes possessed beany and unpleasant odor, and were considered to vaporize or decompose by 2hr cooking.
Cooked odor concentrates obtained from adzuki beans without “shibukiri” treatment possessed sweeter aroma like cooked adzuki beans than those from “shibukiri” treated ones, because the former contained 3-hydroxy-2-butanone, maltol, furans and phenol compounds which were considered to contribute to the characteristic sweet aroma of cooked adzuki beans. These compounds were formed by heating the water extract of adzuki beans before “shibukiri” treatment.
The results of sensory test also showed that cooked adzuki beans without “shibukiri” treatment possessed sweeter aroma like cooked adzuki beans.
