Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume 62, Issue 4, Pages 177-183Publisher
SPRINGER
DOI: 10.1007/s11130-007-0059-3
Keywords
beans (Phaseolus vulgaris L); headspace solid-phase microextraction; GC-MS; principal component analysis; cultivars; volatiles; pinto; dark red kidneys; black beans; uncooked beans
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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.
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