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Table. 6.

Table. 6.

Identification and relative percentage peak areas of volatile compounds of cryo-ground sword bean.

No. Compounds R.Ta (min) GC peak area %b

Raw bean Light roasting Medium roasting Dark roasting
1 Propanal 2.5 0.89
2 Furan, 2-methyl- 2.9 2.28 0.90 1.15
3 Pyrazolidine 3.1 0.58
4 Pentanal 3.3 0.82 1.04 1.18
5 Pivalaldehyde 4.3 0.49
6 Decane 4.6 4.19 2.02 1.81 2.22
7 tert-Hexadecanethiol 5.8 5.20
8 Disulfide, dimethyl 6.3 0.56
9 Hexanol-4-d2 6.5 1.06
10 Butane, 1-isocyano- 6.6 4.44
11 1-Dodecene 7.1 0.24
12 1,2,3,5-tetramethylcyclohexane (1r,2c,3c,5t) 7.2 0.43
13 1-Methylpyrrole 8.3 0.55 7.64
14 Pyridine 9.6 8.04
15 Limonene 10.1 1.30 0.49 0.24 0.21
16 Decane, 2-methyl- 10.3 2.13 0.65 0.54 0.90
17 1-Pentanol 10.6 1.03
18 Pyrazine 10.7 2.56
19 Furan, 2-pentyl- 11.5 1.38 1.42 1.56
20 Benzene, ethenyl- 12.4 0.89 0.75 1.26
21 3-Pyridinamine 12.7 9.16 10.54 7.95
22 3-Methyl-pyridine 13.6 4.51 5.43 1.82
23 Benzene, butyl- 14.6 0.70
24 1,4-Benzenediamine 14.8 2.39 4.19 0.52
25 Pyrazine, 2,6-dimethyl- 15.1 1.58 3.66
26 Pyrazine, ethyl- 15.3 3.78 1.32
27 Pyrazine, 2,3-dimethyl- 15.8 2.08 1.93
28 1-Hexanol 16.3 5.88
29 Pyrazine, 2-ethyl-6-methyl- 17.4 1.65 2.39 1.11
30 Pyrazine, 2-ethyl-5-methyl- 17.6 1.23 1.23 0.37
31 2,6-Dimethyl-5-aminopyridine 18.1 6.19 7.60 1.56
32 Benzene, pentyl- 18.6 0.42
33 4-Isopropylpyridine 19.0 0.29
34 Pyrazine, 2,6-diethyl- 19.4 0.39
35 Benzene, 1-methyl-2-(2-propenyl)- 19.6 0.49
36 Pyrazine, 2,6-diethyl- 19.8 4.04 7.03 0.74
37 1-Octen-3-ol 20.3 0.80
38 Pyrazine, 2,6-diethyl- 20.4 2.37 3.70
39 2-Furan-carboxaldehyde 20.9 7.03 6.33 3.97
40 Pyrazine, 3,5-diethyl-2-methyl- 21.8 1.24
41 Butyl aldoxime, 2-methyl-, anti- 22.1 1.50
42 Ethanone, 1-(2-furanyl)- 22.4 1.31
43 Pyrazine, 3,5-diethyl-2-methyl- 22.5 0.58
44 Pentaleno[1,2-b]oxirene, octahydro-, (1aα,1bβ,4aα,5aα)- 22.9 3.40
45 1H-Pyrrole, 3-methyl- 24.5 0.49
46 2-Furancarboxaldehyde,
5-methyl- 25.1 1.60 2.62
47 2-Furancarboxylic acid, hydrazide 25.2 0.88
48 1,3,6,10-Dodecatetraene, 3,7,11-trimethyl-, (Z,E)- 25.4 1.46 0.74 0.67
49 5H-5-Methyl-6,7-dihydrocyclopentapyrazine 26.5 0.47 0.32
50 1H-Pyrrole-2-carboxaldehyde, 1-methyl- 26.8 0.49
51 Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1α,2β,5α)- 27.6 0.61 1.23 0.69
52 2-Furanmethanol 28.6 0.99 3.26
53 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl- 29.1 0.83
54 cis-β-Farnesene 29.1 0.95
55 (1S,5S)-2-Methyl-5-((R)-6-methylhept-5-en-2-yl)bicyclo[3.1.0]hex-2-ene 30.5 4.41 1.84 0.87
56 Benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl- 32.4 2.85 0.89 0.88 0.59
57 1H-Pyrrole, 1-(2-furanylmethyl)- 34.5 0.18 0.26
58 4(1H)-Pyridinone 36.1 3.63 3.82 1.70
59 Butylated Hydroxytoluene 37.4 4.18 0.17
60 Benzene, 1-isocyano-2-methyl- 37.7 0.49
61 Ethanone, 1-(1H-pyrrol-2-yl)- 39.3 0.42 0.34 0.25
62 Biphenyl 39.5 0.71 0.18
63 Benzene, 1,1'-oxybis- 40.3 1.61 0.50
64 Phenol 40.7 0.29
65 1H-Pyrrole-2-carboxaldehyde 41.0 0.37 0.41 0.25

aR.T. = retention time of the volatile compound.

bSolvent peak is excluded.

J. Microbiol. Biotechnol. 2020;30:1706~1719 https://doi.org/10.4014/jmb.2003.03069
© J. Microbiol. Biotechnol.