Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure-continuous liquid-liquid extraction and hot water extraction

In this study, volatile compounds of various beans (black bean, mung bean, and soybean) were analyzed on the basis of particle sizes and extraction temperatures by two extraction methods, namely, distillation under reduced pressure- continuous liquid-liquid extraction (DRP-LLE) and hot water extraction (HWE). The experimental results confirmed the presence of 10 volatile components. The five major volatile compounds were hexanal, 2-methyl-1-butanol, 1-hexanol, 1-octen-3-ol and benzaldehyde. The highest total volatile compound concentrations in the extracts of black bean, mung bean, and soybean using DRP-LLE were obtained at 60 degrees C and 355-500 mu m, 60 degrees C and 500-710 mu m, and 50 degrees C and 355-500 mu m, respectively. For the same particle size, the total volatile compound concentrations in the extracts of black bean, mung bean, and soybean obtained by HWE at 70 degrees C were 2-3 times significantly higher than those obtained at 90 degrees C. Moreover, the highest total volatile compound concentration was obtained in the black bean extract by HWE at 500-710 mu m, while the lowest total volatile compound concentration in the soybean extract was obtained by HWE at 500-710 mu m. The total concentrations of volatiles in the black bean and soybean extracts obtained by DRP-LLE were significantly higher than those obtained by HWE.

Automated summary

In this study, volatile compounds in different types of beans were analyzed using two extraction methods. The results revealed the presence of 10 volatile components, with five major compounds identified. It was found that the total volatile compound concentrations were significantly higher in the extracts obtained by DRP-LLE compared to HWE.