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Food Chem

Title:		Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality
Author(s):		Mishra PK; Tripathi J; Gupta S; Variyar PS;
Address:		"Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India. Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India. Electronic address: sumitg@barc.gov.in"
Journal Title:		Food Chem
Year:		2017
Volume:		20160728
Issue:
Page Number:		401 - 409
DOI:		10.1016/j.foodchem.2016.07.149
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile aroma compounds of three varieties of red kidney beans (Phaseolus vulgaris) namely Kashmiri red, Sharmili and Chitra were extracted in raw state using solid-phase microextraction (SPME) and cooked state using simultaneous distillation extraction (SDE). During cooking a significant (p<0.05) reduction in the content of several aldehydes, alcohols and terpene hydrocarbons while an increase in content of various sulfurous compounds, terpene alcohols, ketones and pyrazines was noted. Descriptive sensory analysis showed that the maximum intensity of 'kidney bean', 'earthy' and 'smoky' odour was observed in Kashmiri red while Sharmili variety was characterised by 'sulfurous' odour. Correlation of volatile profile data with descriptive sensory analysis and odour activity values clearly established the role of compounds, such as methanethiol, diethyl sulfide, dimethyl disulfide, methional and dimethyl trisulfide, in contributing to 'cooked kidney bean' aroma, while dimethyl sulfoxide, dimethyl sulfone and ethyl methyl sulfone were responsible for 'sulfurous' aroma"
Keywords:		Alcohols/analysis Aldehydes/analysis *Cooking Humans Ketones/analysis Odorants/*analysis Phaseolus/*chemistry *Smell Solid Phase Microextraction Sulfur Compounds/analysis Terpenes/analysis Vegetables Volatile Organic Compounds/isolation & purification Aro;
Notes:		"MedlineMishra, Prashant K Tripathi, Jyoti Gupta, Sumit Variyar, Prasad S eng England 2016/08/21 Food Chem. 2017 Jan 15; 215:401-9. doi: 10.1016/j.foodchem.2016.07.149. Epub 2016 Jul 28"