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European Food Research and Technology

, Volume 210, Issue 3, pp 226–230 | Cite as

Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption

  • Ana Isabel Rodríguez-Bernaldo De Quirós
  • Julia López-Hernández
  • María José González-Castro
  • Carlos De la Cruz-García
  • Jesús Simal-Lozano
ORIGINAL PAPER

Abstract

 The effects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the volatile component profile of green beans were evaluated. Volatile compounds in raw and cooked beans were analysed by means of dynamic headspace sampling onto an adsorbent, followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Twenty-seven compounds were identified, including alcohols, aldehydes, ketones, esters, terpenes, sulphur compounds and alkenes. All of the thermal treatments caused important changes in the volatile compound profile in particular an increase in carbonyl compounds and a decrease in alcohol compounds, most notably in the case of the covered pot. It is concluded that the change in aroma during the cooking of green beans depends on compounds from lipid oxidation as well as compounds from other types of reactions, for instance the Strecker degradation.

Key words Volatile compounds Green beans Culinary treatments Dynamic headspace sampling Microwave desorption 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • Ana Isabel Rodríguez-Bernaldo De Quirós
    • 1
  • Julia López-Hernández
    • 1
  • María José González-Castro
    • 1
  • Carlos De la Cruz-García
    • 1
  • Jesús Simal-Lozano
    • 1
  1. 1.Nutrition and Bromatology Group, Analytical Chemistry, Nutrition and Bromatology Department, Pharmacy Faculty, University of Santiago de Compostela, E-15706 Santiago de Compostela, La Coruña, SpainES

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