Flavour compounds of the Japanese vegetable soybean “Chakaori”

Abstract

The vegetable soybean (“Chakaori”) grown in Thailand was examined todetermine its flavour components. The analyzed sample was prepared by solvent extractionand the chemical components were identified by gas chromatography–mass spectrometry(GC-MS). Twenty-seven components were detected including 2-acetylpyrrole which wasidentified for the first time in soybean. The most abundant flavour compounds detectedwere n–hexanal (0.91%), 1-hexanol (1.79%), 2-hexanal (0.48%), 3-hexene-1-ol (0.49%) andphenylethyl alcohol (0.40%)

Keywords

• Chakaori
• Soybean
• Flavour Compounds
• 2-acetylpyrrole