Aromatic Compounds from The Vegetable Soybean

Abstract

The determination of the aromatic components of the vegetable soybeans “Chakaori” have been studied. The sample was prepared by solvent extraction and the identification of the chemical components was carried out using gas chromatography-mass spectrometry (GC-MS). Twenty-seven components were detected, including 2-acetylpyrrole which identified for the first time. The most abundant flavor compounds detected were n – hexanal (0.907%), l – hexanol (1.786%), 2 – hexanal (0.476%), 3 – hexene – l – ol (0.485%) and phenylethyl alcohol (0.399%).

Keywords: Chakaori; Soybean; Aromatic Compounds; GC-MS; 2 – acetylpyrrole

Corresponding author: E-mail: settha@mju.ac.th & weerachai@mju.ac.th

How to Cite

Citation Format

Plonjarean, S. ., Phutdhawong*, W. ., Siripin*, S. ., Sengpracha, W. ., & Suvannachai, N. . (2018). Aromatic Compounds from The Vegetable Soybean. CURRENT APPLIED SCIENCE AND TECHNOLOGY, 486-493.

References

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Su, Xinguo, Zheng, Yonghua, Wang, Feng, Zhang, Lan, and Feng, Lei. Effect of storage temperature on physiological and quality changes in vegetable soybean. Nanjing Nongye Daxue Xuebao, 2003. 26(1), 114-116.
Wang, Ziqiang, Ai, Maili, Su. and Xiankun. Studies on Vegetable Soybean Quality Assess Factors. Zhongguo Liangyou Xuebao, 2004. 19(3), 47-50.
The Second International Vegetable Soybean Conference August 10-12, 2001. Tacoma, Washington, USA
Warner, Kathleen. Effects on the Flavor and Oxidative Stability of Stripped Soybean and Sunflower Oils with Added Pure Tocopherols. Journal of Agricultural and Food Chemistry, 2005. 53(26), 9906-9910.

Author Information

Suttirak Plonjarean

Department of Agronomy, Faculty of Agricultural Production, Maejo University, Chiang Mai, Thailand.

Weerachai Phutdhawong*

Department of Chemistry, Faculty of Science, Maejo University, Chiang Mai, Thailand.

Settha Siripin*

Department of Agronomy, Faculty of Agricultural Production, Maejo University, Chiang Mai, Thailand.

Waya Sengpracha

Department of Chemistry, Faculty of Science, Silpakorn University, Nakhonpathom, Thailand.

Napattarapong Suvannachai

Department of Chemistry, Faculty of Science, Maejo University, Chiang Mai, Thailand.

About this Article

Journal

Vol. 6 No. 2b (2006)

Type of Manuscript

Original Research Article

Keywords

Chakaori; Soybean; Aromatic Compounds; GC-MS; 2 – acetylpyrrole

Published

30 March 2018

Aromatic Compounds From The Vegetable Soybean

Abstract

How to Cite

References

Author Information

Suttirak Plonjarean

Weerachai Phutdhawong*

Settha Siripin*

Waya Sengpracha

Napattarapong Suvannachai

About this Article

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Type of Manuscript

Keywords

Published

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