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
