Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction

Abstract In this study, volatile compounds of various beans (black bean, mung and soybean) were analyzed on the basis particle sizes extraction temperatures by two methods, namely, distillation under reduced pressure–continuous liquid–liquid (DRP–LLE) hot water (HWE). The experimental results confirmed presence 10 components. five major hexanal, 2-methyl-1-butanol, 1-hexanol, 1-octen-3-ol benzaldehyde. highest total compound concentrations in extracts black soybean using DRP–LLE obtained at 60 °C 355–500 ?m, 500–710 50 respectively. For same size, HWE 70 2–3 times significantly higher than those 90 °C. Moreover, concentration was bean extract while lowest ?m. volatiles HWE.