Volatile flavor components of raw and boiled hontohroku beans [Phaseolus vulgaris] with sucrose

Volatile oils of hontohroku beans (a kind of Phaseolus vulgaris L.) were prepared from beans (VA), and boiled beans with sucrose (VB) by steam distillation, and separated into four fractions by silica-gel column chromatography. The four fractions were analyzed by GC and GC-MS. Seventy-six components...

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Veröffentlicht in:	Nippon Nōgeikagaku Kaishi 1988/12/15, Vol.62(12), pp.1763-1768
Hauptverfasser:	Kameoka, H. (Kinki Univ., Higashiosaka, Osaka (Japan). Faculty of Science and Engineering), Nakai, K, Miyazawa, M
Format:	Artikel
Sprache:	jpn
Schlagworte:	BOILING COMPOSICION COMPOSITION CUISSON A L'EAU EBULLICION PHASEOLUS VULGARIS SUCROSA SUCROSE VOLATILIDAD VOLATILITE VOLATILITY
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