n-Hexanal and Some Volatile Alcohols

Abstract

The preceding elucidated volatile flavor components in raw soybeans, among which n-hexanal and a few alcohols e. g. npentanol, n-hexanol and n-heptanol were thought to be factors especially affecting the food qualities of soybean and soybean products. The present paper describes in its first half how the four flavor components are contained in raw soybean tissues (seed coat, hypocotyl and cotyledon). Distribution of n-hexanal, n-pentanol, n-hexanol and n-heptanol in raw soybean tissues. Raw soybeans (Lee strain) were divided into three portions: seed coat, hypocotyl and cotyledontheir weight ratio was 8: 2: 90, respectively. Each part (50 g) was ground (ca. 16 mesh) and suspended in dilute HCl (final pH, 3.0; final volume, !liter). The suspension (I liter) was placed in a round-bottomed flask (2 liters), maintained at 50°C, and blown with purified nitrogen (120 ml/min) for 4 hr with vigorous stirring. Volatile components thus swept out with nitrogen were trapped in a glass container (50 ml) dipped in solid carbon dioxideacetone mixture, and then submitted to gas chromatography. Figure 1 shows a representative gas chromatogram of the volatile components obtained with cotyledon. With the aid of mass spectro-