Correlation analysis between volatile compounds and α-dicarbonyl compounds in various beans in response to different roasting conditions

Gaeun Lee, Minju Lee, Junghyun Ahn, Yuri Kim, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

In this study, the content of volatile compounds and α-dicarbonyl compounds (α-DCs; glyoxal, methylglyoxal, and diacetyl) were analysed in various beans (soybeans, black soybeans, and mung beans) roasted at different times and temperatures. Among the volatile compounds detected in unroasted soybeans, 1-octen-3-ol was the most abundant. After roasting, 1-octen-3-ol decreased by up to 86%. In unroasted beans, 3-ethyl-2,5-dimethylpyrazine and 2,3,5-methylpyrazine which are the main volatile compounds after roasting were not detected. Roasting at 180 °C for 25 min produced the highest amount of volatile compounds. Roasting at 200 °C for 25 min produced the highest amount of α-DCs. As the roasting temperature and time increased, the level of α-DCs and volatile compounds showed a positive correlation (spearman correlation, r = 0.878, 0.890, and 0.867 in soybeans, black soybeans, and mung beans, respectively). Volatile compounds and colour values showed a negative correlation (spearman correlation, r = −0.917, −0.967, and −0.850 in soybeans, black soybeans, and mung beans, respectively). The results of this study suggest that the optimal roasting conditions for beans are 180 °C for 25 min, where the generation of flavour compounds is maximised while the generation of α-DCs is relatively small.

Original languageEnglish
Article number114544
JournalLWT
Volume177
DOIs
StatePublished - 1 Mar 2023

Keywords

  • Black soybean
  • Mung bean
  • Roasting
  • Soybean
  • Volatile compounds
  • α-dicarbonyl compounds

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