Aromatic Compounds from The Vegetable Soybean

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Published: Mar 30, 2018
Keywords:
Chakaori; Soybean; Aromatic Compounds; GC-MS; 2 – acetylpyrrole

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Suttirak Plonjarean
Department of Agronomy, Faculty of Agricultural Production, Maejo University, Chiang Mai, Thailand.
Weerachai Phutdhawong*
Department of Chemistry, Faculty of Science, Maejo University, Chiang Mai, Thailand.
Settha Siripin*
Department of Agronomy, Faculty of Agricultural Production, Maejo University, Chiang Mai, Thailand.
Waya Sengpracha
Department of Chemistry, Faculty of Science, Silpakorn University, Nakhonpathom, Thailand.
Napattarapong Suvannachai
Department of Chemistry, Faculty of Science, Maejo University, Chiang Mai, Thailand.

Abstract

The determination of the aromatic components of the vegetable soybeans “Chakaori” have been studied. The sample was prepared by solvent extraction and the identification of the chemical components was carried out using gas chromatography-mass spectrometry (GC-MS). Twenty-seven components were detected, including 2-acetylpyrrole which identified for the first time. The most abundant flavor compounds detected were n – hexanal (0.907%), l – hexanol (1.786%), 2 – hexanal (0.476%), 3 – hexene – l – ol (0.485%) and phenylethyl alcohol (0.399%).


Keywords: Chakaori; Soybean; Aromatic Compounds; GC-MS; 2 – acetylpyrrole


Corresponding author: E-mail: settha@mju.ac.th & weerachai@mju.ac.th


 

Article Details

Issue
Vol. 6 No. 2b (2006)
Section
Original Research Articles

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