Volatile oils of Taishokintoki beans (a kind of
Phaseolus vulgaris L.) were prepared by steam distillation from plain beans (V
TA) and bean boiled with sucrose added(V
TB), 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 V
TA, and 73 components, including 18 hydrocarbons, 18 alcohols and phenols, 10 aldehydes, 3 ketones and 16 acids, in V
TB. The characteristic volatile flavor components of V
TA were hexadecanoic acid (ca. 19%), maltol, acetic acid, propanamide and butyl butanoate, in V
TB they were 4-vinylguaiacol (ca. 39%), guaiacol, 2-acetylpyrrole, 2, 3-dihydrobenzofuran and vanillin. The compositional characteristic of V
TB compared with V
TA was a predominant amount of furans and aromatic compounds.
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