Hinterholzer A, Lemos T, Schieberle P (1998)
Publication Status: Published
Publication Type: Journal article
Publication year: 1998
Publisher: Springer Verlag (Germany)
Book Volume: 207
Pages Range: 219-222
Journal Issue: 3
By application of aroma extract dilution analysis (AEDA) to an extract prepared from raw French beans, 25 odour-active compounds with flavour dilution (FD) factors in the range 4-2048 were detected and subsequently identified. Among them, (Z)-3-hexenal (green, leaf-like), 1-octene-3-one (mushroom like), 3-isobutyl-2-methoxypyrazine (earthy, beany) and (E,Z)-2,6-nonadienal (cucumber-like) showed the highest FD factors. In an extract prepared from the same amount of cooked beans, 3-isobutyl-2-methoxypyrazine was identified as the most potent odorant, followed by 1,5-(Z)-octadiene-3-one (geranium-like), 3-isopropyl-3-methoxypyrazine (earthy, beany), 3-(methylthio)propanal (methional; cooked potato), 4,5-epoxy-(E)-2-decenal (metallic) and an unknown compound (FD 256) with a smell of geranium leaves. A decrease in (Z)-3-hexenal and 1-pentene-3-one (etheral, pungent) and an increase in methional during cooking were shown to be mainly responsible for the flavour changes induced by cooking the beans.
APA:
Hinterholzer, A., Lemos, T., & Schieberle, P. (1998). Identification of the key odorants in raw French beans and changes during cooking. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 207(3), 219-222. https://dx.doi.org/10.1007/s002170050322
MLA:
Hinterholzer, Andrea, Teresa Lemos, and Peter Schieberle. "Identification of the key odorants in raw French beans and changes during cooking." Zeitschrift für Lebensmitteluntersuchung und -Forschung A 207.3 (1998): 219-222.
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