Browse > Article

Analysis of the Volatile Components in Red Bean (Vigna angularis)  

Kim, Joo-Shin (Kwangil Synthesis Plant Co. Ltd.)
Chung, Hau-Yin (Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, N.T.)
Publication Information
Journal of Applied Biological Chemistry / v.50, no.3, 2007 , pp. 120-126 More about this Journal
Abstract
Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.
Keywords
gas chromatography-mass spectrometry (GC-MS); red bean; simultaneous steam distillation and solvent extraction (SDE); volatile components;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Boatright WL and Lei Q (1999) Compounds contributing to the beany odor of aqueous solutions of soy protein isolates. J Food Sci 64, 667-670   DOI   ScienceOn
2 Iida T, Yoshiki Y, Kahara T, Okubo K, and Ohrui H (1997) A saponin conjugated with 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one from Vigna angularis. Phytochem 45, 1507-1509   DOI   ScienceOn
3 Itoh T and Furuichi Y (2005) Hot-water extracts from adzuki beans (Vigna angularis) stimulate not only melanogenesis in cultured mouse B16 melanoma cells but also pigmentation in hair color in C3H mice. Biosci Biotechnol biochem 69, 873-882   DOI   ScienceOn
4 Maheshwari P, Ooi ET, and Nikolov ZL (1995) Off-flavor removal from soy-protein isolate by using liquid and supercritical carbon dioxide. J Am Oil Chem 72, 1107-1115   DOI
5 Morrow B (1991) The rebirth of legumes. Food Technol 45, 96-121
6 Woodget BW and Cooper D (1987) Samples and Standards. Chapman NB (ed.) John Wiley & Sons, Singapore
7 Chau CF, Cheung PCK, and Wong YS (1997) Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. J Sci Food Agric 75, 447-452   DOI   ScienceOn
8 Likens ST and Nickerson GB (1964) Detection of certain hop oil constituents in brewing products. Am Soc Brew Chem Proc 2, 5-13
9 Hsieh OAL, Huang AS, and Chang SS (1981) Isolation and identification of objectionable volatile flavor compounds in defatted soybean flour. J Food Sci 47, 16-18   DOI
10 Uebersax MA, Ruengsakulrach S, and Occena LG (1991) Strategies and procedures for processing dry beans. Food Technol 45, 104-108, 110-111
11 Peeyush M, Murphy PA, and Nikolov ZL (1997) Characterization and application of porcine liver aldehyde oxidase in the off-flavor reduction of soy proteins. J Agric Food Chem 45, 2488-2494   DOI   ScienceOn
12 Hughes JS (1991) Potential contribution of dry bean dietary fiber to health. Food Technol 45, 122
13 Chung HY, Yung IKS, and Kim J-S (2001) Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods. J Agric Food Chem 49, 192-2002   DOI   ScienceOn
14 Itoh T, Itoh Y, Mizutani M, Fujishiro K, Furuichi Y, Komiya T, and Hibasami H (2004b) Hot-water extracts from adzuki beans (Vigna angularis) suppress not only the proliferation of KATO III cells in culture but also benzo(a)pyrene-induced tumorigenesis in mouse forestomach. J Nutri Sci Vitaminol 50, 295-299   DOI   ScienceOn
15 AOAC (1980) Official Methods of Analysis, 13th ed., Association of Official Analytical Chemists. Washington, DC, USA
16 Hardman LL, Oplinger ES, Doll JD, and Combs SM (1989) Adzuki bean. http:// www.hort.purdue.edu/newcrop/afcm/ adzuki.html. accessed Aug 18, 2007
17 Itoh T, Umekawa H, and Furuichi Y. (2005b) Potential ability of hot water adzuki (Vigna angularis) extracts to inhibit the adhesion, invasion, and metastasis of murine B16 melanoma cells. Biosci Biotechnol biochem 69, 448-454   DOI   ScienceOn
18 Devos M, Patte F, Rouault J, Laffort P, and Van Gemert LJ (1990) Standardized Human Olfactory Thresholds. Oxford University Press, New York, NY, USA
19 Sato S, Yamate J, Hori Y, Hatai A, Nozawa M, and Sagai M (2005) Protective effect of polyphenol-containing azuk bean (Vigna angularis) sead coats on the renal cortex in sterptozotocin-induced diabetic rats. J Nutr Biochem 16, 547-553   DOI   ScienceOn
20 Sessa DJ and Rackis JJ (1977) Lipid-derived flavors of legume protein product. J Am Oil Chem Soc 54, 468-473   DOI
21 del Rosario R, de Lumen BO, Habu T, Flath RA, and Mon TR (1984) Comparison of headspace volatiles from winged beans and soybeans. J Agric Food Chem 32, 1011-1015   DOI
22 Samoto M, Miyazaki C, Kanamori TA, Akasaka T, and Kawamura Y (1998) Improvement of the off-flavor of soy protein isolate by removing oil-body associated proteins and polar lipids. Biosci Biotechnol Biochem 62, 935-940   DOI   ScienceOn
23 Guadagni DG, Buttery RG, and Harris J (1966) Odour intensities of hop oil component. J Sci Food Agric 17, 142-144   DOI
24 Wang ZH, Dou J, Macura D, Durance TD, and Nakai S (1998) Solid phase extraction for GC analysis of beany flavors in soymilk. Food Research International 30, 503-511
25 Itoh T, Kita N, Kurokawa, Y, Horio F, and Furuichi Y (2004a) Suppressive effect of a hot water extrat of adzuki beans (Vigna angularis) on hyperglycemia after sucrose loading in mice and diabetic rats. Biosci Biotechnol biochem 68, 2421-2426   DOI   ScienceOn
26 Peterbauer T, Brereton I, and Richter A (2003) Identification of a digalactosyl ononitol from seeds of adzuki bean(Vigna angularis). Carbohydrate Research 338, 2017-2019   DOI   ScienceOn
27 Itoh T, Itoh Y, Hibasami H, Katsuzaki H, and Imai K (2005a) Vignoside, a novel new sesquiterpene glucoside obtained from a hot-wate extract of adzuki bean (Vigna angularis). Nippon Shokuhin Kagaku Kogaku Kaishi 52, 319-323   DOI
28 Nielsen SS (1991) Digestibility of legumes proteins. Food Technol 45, 112-114
29 Aldrich Flavors and Fragrances International ed., Sigma-Aldrich, Milwaukee, WI, USA (2003)