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Both green beans and seeds formed n-hexanol, n-hexanal and l-octen-3-01 as the principal volatile compounds from U-' 'C-labeled hnoleic acid but at proportionately different ratios. With U-' 'C-labeled linolenic acid, green beans developed mainly truns-2-hexanal, l-penten-3-01, 3-penten-l+l, fruns-2-hexenol and cis-3-hexenol, while seeds produced largely 1-penten-3+1 and 3-penten-3-ol with a small amount of trans-Zhexenal. Green beans showed the highest lipoxygenase activity of the several fruits and vegetables compared. Though alcohol oxidoreductase was relatively low, rapid reduction of aldehydes/ketones to alcohols was found in green beans. Green bean lipoxygenase was inhibited by cyanide and a small fraction appeared to be quite heat stable, compared to alcohol oxidoreductase which was much more unstable.

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