Identification of the key odorants in raw French beans and changes during cooking

Hinterholzer A, Lemos T, Schieberle P (1998)

Publication Status: Published

Publication Type: Journal article

Publication year: 1998

Journal

Zeitschrift für Lebensmitteluntersuchung und -Forschung A Springer Verlag (Germany)

Publisher: Springer Verlag (Germany)

Book Volume: 207

Pages Range: 219-222

Journal Issue: 3

DOI: 10.1007/s002170050322

Abstract

By application of aroma extract dilution analysis (AEDA) to an extract prepared from raw French beans, 25 odour-active compounds with flavour dilution (FD) factors in the range 4-2048 were detected and subsequently identified. Among them, (Z)-3-hexenal (green, leaf-like), 1-octene-3-one (mushroom like), 3-isobutyl-2-methoxypyrazine (earthy, beany) and (E,Z)-2,6-nonadienal (cucumber-like) showed the highest FD factors. In an extract prepared from the same amount of cooked beans, 3-isobutyl-2-methoxypyrazine was identified as the most potent odorant, followed by 1,5-(Z)-octadiene-3-one (geranium-like), 3-isopropyl-3-methoxypyrazine (earthy, beany), 3-(methylthio)propanal (methional; cooked potato), 4,5-epoxy-(E)-2-decenal (metallic) and an unknown compound (FD 256) with a smell of geranium leaves. A decrease in (Z)-3-hexenal and 1-pentene-3-one (etheral, pungent) and an increase in methional during cooking were shown to be mainly responsible for the flavour changes induced by cooking the beans.

Authors with CRIS profile

Andrea Büttner

Involved external institutions

Technische Universität München (TUM) DE Germany (DE) University of Lisbon / Universidade de Lisboa (ULisboa) PT Portugal (PT)

How to cite

APA:

Hinterholzer, A., Lemos, T., & Schieberle, P. (1998). Identification of the key odorants in raw French beans and changes during cooking. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 207(3), 219-222. https://dx.doi.org/10.1007/s002170050322

MLA:

Hinterholzer, Andrea, Teresa Lemos, and Peter Schieberle. "Identification of the key odorants in raw French beans and changes during cooking." Zeitschrift für Lebensmitteluntersuchung und -Forschung A 207.3 (1998): 219-222.

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