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Chemical and Biological Technologies in Agriculture

Table 5 Concentrations of volatile compounds identified in mung bean (Vigna radiata L.) extracts with HWE

From: 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

Compounds

KI

KI

(Ref.)

Identification

Peak area ratio1

70°C2

80 °C

90 °C

355–500 μm

500–710 μm

Whole size

355–500 μm

500–710 μm

Whole size

355–500 μm

500–710 μm

Whole size

Aldehydes

 Hexanal

1092

1084

MS3, KI4, Co5

1.876 ± 0.008a,A

4.746 ± 0.001a,B

0.597 ± 0.001a,C

0.472 ± 0.001b,A

1.918 ± 0.009b,B

0.406 ± 0.001b,A

0.437 ± 0.001c,A

1.091 ± 0.020c,B

0.383 ± 0.002c,A

 Nonanal

1404

1395

MS, KI, Co

0.712 ± 0.001a,A

2.189 ± 0.003a,B

0.471 ± 0.002a,C

0.222 ± 0.001b,A

1.671 ± 0.065b,B

0.491 ± 0.002a,C

0.153 ± 0.002c,A

1.822 ± 0.080c,B

0.245 ± 0.001b,C

 Benzaldehyde

1540

1527

MS, KI, Co

3.416 ± 0.004a,A

4.548 ± 0.003a,B

1.706 ± 0.002a,C

1.196 ± 0.003b,A

3.159 ± 0.055b,B

2.155 ± 0.001b,C

1.062 ± 0.002c,A

3.017 ± 0.094c,B

4.834 ± 0.001c,C

Total aldehydes

   

6.003 ± 0.011

11.483 ± 0.001

2.773 ± 0.002

1.891 ± 0.006

6.747 ± 0.085

3.051 ± 0.001

1.650 ± 0.004

5.930 ± 0.038

5.461 ± 0.002

Alcohols

 1-Hexanol

1363

1360

MS, KI, Co

3.723 ± 0.005a,A

2.383 ± 0.001a,B

3.298 ± 0.001a,C

0.817 ± 0.003b,A

0.976 ± 0.034b,B

2.034 ± 0.005b,C

0.554 ± 0.005c,A

0.547 ± 0.003c,A

0.913 ± 0.003c,B

 cis-3-Hexen-1-ol

1393

1391

MS, KI, Co

0.932 ± 0.001a,A

0.435 ± 0.001a,B

0.346 ± 0.001a,C

0.182 ± 0.002b,A

0.186 ± 0.003b,B

0.246 ± 0.001b,C

0.145 ± 0.002c,A

0.102 ± 0.004c,B

0.081 ± 0.001c,C

 1-Octen-3-ol

1459

1445

MS, KI, Co

0.910 ± 0.002a,A

2.234 ± 0.002a,B

2.092 ± 0.006a,C

0.284 ± 0.004b,A

1.095 ± 0.010b,B

1.703 ± 0.002b,C

0.227 ± 0.002c,A

0.661 ± 0.033c,B

0.984 ± 0.001c,C

 1-Octanol

1569

1563

MS, KI, Co

0.747 ± 0.001a,A

1.507 ± 0.001a,B

0.522 ± 0.001a,C

0.214 ± 0.002b,A

1.107 ± 0.045b,B

0.457 ± 0.002b,C

0.186 ± 0.003b,A

0.788 ± 0.020c,B

0.635 ± 0.002c,C

 Benzyl alcohol

1887

1880

MS, KI, Co

1.683 ± 0.003a,A

1.224 ± 0.005a,B

1.136 ± 0.001a,C

0.503 ± 0.001b,A

0.787 ± 0.049b,B

1.245 ± 0.001b,C

0.396 ± 0.004c,A

0.619 ± 0.013c,B

1.620 ± 0.001c,C

 Phenethyl-alcohol

1913

1929

MS, KI, Co

0.232 ± 0.001a,A

0.162 ± 0.001a,B

2.073 ± 0.006a,C

0.084 ± 0.005b,A

0.124 ± 0.006b,B

2.132 ± 0.006b,C

0.105 ± 0.002c,A

0.122 ± 0.012b,B

0.747 ± 0.002c,C

Total alcohols

   

8.227 ± 0.004

7.944 ± 0.006

9.468 ± 0.008

2.083 ± 0.009

4.275 ± 0.041

7.816 ± 0.010

1.613 ± 0.001

2.839 ± 0.054

4.962 ± 0.004

Ketones

 2-Heptanone

1193

1189

MS, KI, Co

0.323 ± 0.004a,A

2.425 ± 0.002a,B

0.987 ± 0.001a,C

0.147 ± 0.001b,A

1.134 ± 0.050b,B

0.554 ± 0.001b,C

0.137 ± 0.001b,A

0.764 ± 0.012c,B

0.192 ± 0.001c,C

Total ketones

   

0.323 ± 0.004a,A

2.425 ± 0.002a,B

0.987 ± 0.001a,C

0.147 ± 0.001b,A

1.134 ± 0.050b,B

0.554 ± 0.001b,C

0.137 ± 0.001b,A

0.764 ± 0.012c,B

0.192 ± 0.001c,C

Total volatiles

   

14.554 ± 0.003a,A

21.851 ± 0.009a,B

13.228 ± 0.009a,C

4.121 ± 0.006b,A

12.156 ± 0.013b,B

11.421 ± 0.010b,C

3.400 ± 0.004c,A

9.533 ± 0.009c,B

10.616 ± 0.005c,C

  1. 1All concentration values are presented as mean ± standard deviation. 2SPME-HS incubation temperature, 3MS, identification of mass spectrum with reference to the NIST mass spectrum library, 4Kovats retention index on DB-WAX; KI (Ref), 5Co-injection with authentic chemicals. Kovats Retention index on DB-WAX in the NIST database. Mean values with different letters (a, b, c—extraction temperature/A, B, C—particle size) in the same horizontal line indicate significant differences according to Duncan’s test (p < 0.05). N.D.: not detected Table 6. Concentrations of volatile compounds identified in soybean (Glycine max L.) extracts with HWE
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