TY - JOUR
T1 - Correlation analysis between volatile compounds and α-dicarbonyl compounds in various beans in response to different roasting conditions
AU - Lee, Gaeun
AU - Lee, Minju
AU - Ahn, Junghyun
AU - Kim, Yuri
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2023 The Authors
PY - 2023/3/1
Y1 - 2023/3/1
N2 - 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.
AB - 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.
KW - Black soybean
KW - Mung bean
KW - Roasting
KW - Soybean
KW - Volatile compounds
KW - α-dicarbonyl compounds
UR - http://www.scopus.com/inward/record.url?scp=85147948575&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2023.114544
DO - 10.1016/j.lwt.2023.114544
M3 - Article
AN - SCOPUS:85147948575
SN - 0023-6438
VL - 177
JO - LWT
JF - LWT
M1 - 114544
ER -