Effect of cooking on aroma profile of red kidney beans (Phaseolusn vulgaris) and correlation with sensory quality

摘要

Volatile aroma compounds of three varieties of red kidney beans (Phaseolus vulgaris) namely Kashmiri red, Sharmili and Chitra were extracted in raw state using solid-phase microextraction (SPME) and cooked state using simultaneous distillation extraction (SDE). During cooking a significant (p < 0.05) reduction in the content of several aldehydes, alcohols and terpene hydrocarbons while an increase in content of various sulfurous compounds, terpene alcohols, ketones and pyrazines was noted. De