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GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris).

ABSTRACT: Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes. However, nature of compounds responsible for the unique beany odor of the cooked pulse has not been established. Steam distillation extracts of red kidney beans were subjected to Gas-chromatography olfactometry (GC-O) techniques namely detection frequency and aroma extract dilution analysis (AEDA). GC-O results suggest that methional with flavor dilution (FD) factor 21 is responsible for imparting the characteristic odor of the cooked red kidney beans. Apart from this p-vinyl guaiacol (FD 13) was identified as most important contributor towards smoky odor note. Sulfury note was mainly contributed by diethyl sulfide (FD 10) while 2-ethyl-3-methyl pyrazine (FD 13) was identified to be responsible for earthy note in cooked red kidney beans. Contribution of these compounds in characteristic aroma of cooked red kidney beans is reported here for the first time.

SUBMITTER: Mishra PK

PROVIDER: S-EPMC6745448 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (<i>Phaseolus vulgaris</i>).

Mishra Prashant K PK Tripathi Jyoti J Gupta Sumit S Variyar Prasad S PS

Heliyon 20190912 9

Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes. However, nature of compounds responsible for the unique beany odor of the cooked pulse has not been established. Steam distillation extracts of red kidney beans were subjected to Gas-chromatography olfactometry (GC-O) techniques namely detection frequency and aroma extract dilution analysis (AEDA). GC-O results suggest that methional with flavor dilu ...[more]

PMID: 31538118

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Project description:Wild accessions of crops and landraces are valuable genetic resources for plant breeding and for conserving alleles and gene combinations in planta. The primary genepool of cultivated common beans includes wild accessions of Phaseolus vulgaris. These are of the same species as the domesticates and therefore are easily crossable with cultivated accessions. Molecular marker assessment of wild beans and landraces is important for the proper utilization and conservation of these important genetic resources. The goal of this research was to evaluate a collection of wild beans with fluorescent microsatellite or simple sequence repeat markers and to determine the population structure in combination with cultivated beans of all known races. Marker diversity in terms of average number of alleles per marker was high (13) for the combination of 36 markers and 104 wild genotypes that was similar to the average of 14 alleles per marker found for the 606 cultivated genotypes. Diversity in wild beans appears to be somewhat higher than in cultivated beans on a per genotype basis. Five populations or genepools were identified in structure analysis of the wild beans corresponding to segments of the geographical range, including Mesoamerican (Mexican), Guatemalan, Colombian, Ecuadorian-northern Peruvian and Andean (Argentina, Bolivia and Southern Peru). The combined analysis of wild and cultivated accessions showed that the first and last of these genepools were related to the cultivated genepools of the same names and the penultimate was found to be distinct but not ancestral to the others. The Guatemalan genepool was very novel and perhaps related to cultivars of race Guatemala, while the Colombian population was also distinct. Results suggest geographic isolation, founder effects or natural selection could have created the different semi-discrete populations of wild beans and that multiple domestications and introgression were involved in creating the diversity of cultivated beans.

Dataset Information

GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris).

Publications

GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (<i>Phaseolus vulgaris</i>).

Similar Datasets

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