Volatile compounds of dry beans (Phaseolus vulgaris L.).

Volatile compounds of dry beans (Phaseolus vulgaris L.). Research Abstract Details 

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Volatile compounds of dry beans (Phaseolus vulgaris L.). Abstract Text:

B Dave Oomah,Lisa S Y Liang,Parthiba Balasubramanian,B Dave Oomah,Lisa S Y Liang,Parthiba Balasubramanian,

Volatile compounds of uncooked dry bean (Phaseolus vulgaris L.) cultivars representing three market classes (black, dark red kidney and pinto) grown in 2005 were isolated with headspace solid phase microextraction (HS-SPME), and analyzed with gas chromatography mass spectrometry (GC-MS). A total of 62 volatiles consisting of aromatic hydrocarbons, aldehydes, alkanes, alcohols and ketones represented on average 62, 38, 21, 12, and 9 x 10(6) total area counts, respectively. Bean cultivars differed in abundance and profile of volatiles. The combination of 18 compounds comprising a common profile explained 79% of the variance among cultivars based on principal component analysis (PCA). The SPME technique proved to be a rapid and effective method for routine evaluation of dry bean volatile profile.

Volatile compounds of dry beans (Phaseolus vulgaris L.). Publishing Authors By Initials

BD Oomah,LS Liang,P Balasubramanian,BD Oomah,LS Liang,P Balasubramanian,

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Volatile compounds of dry beans (Phaseolus vulgaris L.). Journal Published:

PUBLICATION TYPE: Research Support, Non-U.S. Gov

Journal: Plant foods for human nutrition (Dordrecht, Nether

VOLUME: 62

Page Numbers: 177-83

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ISSN: 0921-9668

DAY: 10

MONTH: 10

YEAR: 2007

Volatile compounds of dry beans (Phaseolus vulgaris L.). Information

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LANGUAGE: eng

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AFFILIATION: National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Highway 97, P.O. Box 5000, Summerland, British Columbia, Canada V0H 1Z0. oomahd@agr.gc.ca

Country: Netherlands

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MEDLINETA: Plant Foods Hum Nutr

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