GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)

Prashant K Mishra; Jyoti Tripathi; Sumit Gupta; Prasad S Variyar

doi:10.1016/j.heliyon.2019.e02459

GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)

Heliyon. 2019 Sep 12;5(9):e02459. doi: 10.1016/j.heliyon.2019.e02459. eCollection 2019 Sep.

Authors

Prashant K Mishra¹, Jyoti Tripathi¹, Sumit Gupta¹, Prasad S Variyar¹

Affiliation

¹ Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India.

Abstract

Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes. However, nature of compounds responsible for the unique beany odor of the cooked pulse has not been established. Steam distillation extracts of red kidney beans were subjected to Gas-chromatography olfactometry (GC-O) techniques namely detection frequency and aroma extract dilution analysis (AEDA). GC-O results suggest that methional with flavor dilution (FD) factor 21 is responsible for imparting the characteristic odor of the cooked red kidney beans. Apart from this p-vinyl guaiacol (FD 13) was identified as most important contributor towards smoky odor note. Sulfury note was mainly contributed by diethyl sulfide (FD 10) while 2-ethyl-3-methyl pyrazine (FD 13) was identified to be responsible for earthy note in cooked red kidney beans. Contribution of these compounds in characteristic aroma of cooked red kidney beans is reported here for the first time.

Keywords: AEDA; Analytical chemistry; Aroma impact; Consumer sensory research; Food analysis; Food chemistry; Food composition; Food processing; GC-O; Methional; Phaseolus vulgaris.