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Volatile Compounds of Dry Beans (Phaseolus vulgaris L.)

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Abstract

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 × 106 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.

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Acknowledgements

The authors wish to thank the Federal Public Sector Youth Internship Program of the Government of Canada for providing an internship grant to Lisa S.Y. Liang. We thank David V. Godfrey, for his technical assistance.

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Authors and Affiliations

  1. 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

    B. Dave Oomah & Lisa S. Y. Liang

  2. Sustainable Agriculture Program, Lethbridge Research Centre, Agriculture and Agri-Food Canada, 5403-1 Avenue South, P.O. Box 3000, Lethbridge, Alberta, Canada, T1J 4B1

    Parthiba Balasubramanian

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  1. B. Dave Oomah
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  2. Lisa S. Y. Liang
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  3. Parthiba Balasubramanian
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Correspondence to B. Dave Oomah.

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Oomah, B.D., Liang, L.S.Y. & Balasubramanian, P. Volatile Compounds of Dry Beans (Phaseolus vulgaris L.). Plant Foods Hum Nutr 62, 177–183 (2007). https://doi.org/10.1007/s11130-007-0059-3

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