Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction

Abstract

In this study, volatile compounds of various beans (black bean, mung bean, and soybean) were analyzed on the basis of particle sizes and extraction temperatures by two extraction methods, namely, distillation under reduced pressure–continuous liquid–liquid extraction (DRP–LLE) and hot water extraction (HWE). The experimental results confirmed the presence of 10 volatile components. The five major volatile compounds were hexanal, 2-methyl-1-butanol, 1-hexanol, 1-octen-3-ol and benzaldehyde. The highest total volatile compound concentrations in the extracts of black bean, mung bean, and soybean using DRP–LLE were obtained at 60 °C and 355–500 μm, 60 °C and 500–710 μm, and 50 °C and 355–500 μm, respectively. For the same particle size, the total volatile compound concentrations in the extracts of black bean, mung bean, and soybean obtained by HWE at 70 °C were 2–3 times significantly higher than those obtained at 90 °C. Moreover, the highest total volatile compound concentration was obtained in the black bean extract by HWE at 500–710 μm, while the lowest total volatile compound concentration in the soybean extract was obtained by HWE at 500–710 μm. The total concentrations of volatiles in the black bean and soybean extracts obtained by DRP–LLE were significantly higher than those obtained by HWE.

Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation

“…Two aromatic aldehydes, benzaldehyde and benzeneacetaldehyde, were both detected. Benzaldehydes were detected and identified in almost all samples, whereas benzeneacetaldehydes were not found on day 0 of SW. As shown in Figure 7, benzaldehyde was seen in SBW1 with 3197 µg/L; this amount was higher than that of benzaldehyde from other samples because these compounds came from black beans [30]. Ketone is one of the essential smells in soy sauce.…”

Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents

“…The analysis of volatile compounds in goji berry powders was conducted using the headspace solid-phase microextraction coupled with a gas chromatography-mass detector (HS-SPME-GC/MS) method published previously ( Han et al, 2022 ). Prior to analysis, the fibers were conditioned by heating to 270 °C in the GC injection port for 25 min.…”

Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)

“…Volatile concentrations were calculated as described previously [26] , [27] . Quantification of each volatile compound was done by dividing the peak area ratio (PAR) of each compound by the PAR of the internal standard (10 μL butyrophenone at 100 mL/L) based on the extracted ion chromatograms.…”