Flavour compounds of the Japanese vegetable soybean "Chakaori" growing in Thailand

被引：0
|
作者：
Plonjarean, Suttirak [2 ]
Phutdhawong, Weerachai [1 ]
Siripin, Settha [2 ]
Suvannachai, Napattarapong [1 ]
Sengpracha, Waya [3 ]
机构：
[1] Maejo Univ, Fac Sci, Dept Chem, Chiang Mai 50290, Thailand
[2] Maejo Univ, Fac Agr Prod, Dept Agron, Chiang Mai 50290, Thailand
[3] Silpakorn Univ, Fac Sci, Dept Chem, Nakhon Pathom 73000, Thailand
来源：
MAEJO INTERNATIONAL JOURNAL OF SCIENCE AND TECHNOLOGY | 2007年 / 1卷 / 01期
关键词：
Chakaori; Soybean; Flavour Compounds; 2-acetylpyrrole;
D O I：
暂无
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The vegetable soybean ("Chakaori") grown in Thailand was examined to determine its flavour components. The analyzed sample was prepared by solvent extraction and the chemical components were identified by gas chromatography-mass spectrometry (GC-MS). Twenty-seven components were detected including 2-acetylpyrrole which was identified for the first time in soybean. The most abundant flavour compounds detected were n-hexanal (0.91%), 1-hexanol (1.79%), 2-hexanal (0.48%), 3-hexene-1-ol (0.49%) and phenylethyl alcohol (0.40%)
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页码：1 / 9
页数：9
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