Changes in volatile flavour components of soybeans during roasting

摘要: Abstract Volatile concentrates were prepared from whole soybeans, roasted at 200°C for 10, 20 and 30 min, by steam distillation under reduced pressure followed ether extraction, analysed gas chromatography chromatography-mass spectrometry, in comparison with the volatile concentrate raw soybean flour. Major flavour components of soybean, such as n -hexanol, 1-octen-3-ol -hexanal, decreased during course roasting, but rate this decrease was not rapid, especially between 10 minutes' roasting. During roasting period, alkylated pyrazines, oxygenated furans, pyrroles phenols formed or increased markedly. On other hand, sensory evaluation showed that a change to ‘desirable’ ‘beany’ ‘objectionable’ occurred These results suggest roast masks soybean.