Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high‐resolution GC/ToF–MS

Abstract

The volatile compounds from cooked petai beans (Parkia speciosa) were isolated by hydrodistillation under reduced pressure followed by solvent extraction. The organic extract was analyzed by classical single quadrupole GC/MS and by high resolution GC/ToF-MS. Cyclic polysulphides were the major components of petai. New sulphur minor compounds were also identified and some of them were synthesised. 1,3-Dithiabutane was found for the first time in a natural product whereas 2,4-dithiapentane, 2,3,5-trithiahexane and 2,4,6-trithiaheptane for the first time in Parkia speciosa. GC/O analyses showed that these linear polysulphides have an important contribution to the flavour of cooked petai beans.

Geogenic and atmospheric sources for volatile organic compounds in fumarolic emissions from Mt. Etna and Vulcano Island (Sicily, Italy)

“…Benzene concentrations (ranging from 3.7 and 1,240 ppbv) are significantly higher (up to three orders of magnitude) than those of its numerous methylated and ethylated derivatives, whereas naphthalene (from 0.2 to 11 ppbv) is the only PAH (polycyclic aromatic hydrocarbon) detected. Sulfonated compounds are mainly constituted of thiophenes (C 4 H 4 S and C 5 H 6 S are up to 33 and 32 ppbv, respectively), and CS 2 (up to 36 ppbv), whereas C 2 H 4 S 3 , known as main constituent of floral fragrances [ Frérot et al , 2008], has detectable concentrations (≤1.6 ppbv) only in some samples from the Etna summit craters. Heterocycles (C 4 H 4 O, C 5 H 6 O, C 6 H 8 O and C 7 H 8 O 2 up to 79, 28, 23 and 9.2 ppbv, respectively) largely dominate the composition of oxygenated compounds in the samples, whereas the sum of the measured esters, alcohols and aldehydes (8 different compounds) is <10 ppbv.…”

Critical effect of oxygen on aroma compound production by Proteus vulgaris

“…The thioether, 2,4-dithiapentane, with a ''garlic, cabbage or rancid'' note (Martin, Neelz, & Spinnler, 2004), was shown to highly contribute to the flavour of various foods, such as cheese (Cuer et al, 1979), cooked bean (Frerot, Velluz, Bagnoud, & Delort, 2008), white truffle (Bellesia, Pinetti, Bianchi, & Tirillini, 1996) and mushroom (Rapior, Breheret, Talou, & Bessiere, 1997). Esters are responsible for the sweet, fruity and floral notes in various foods.…”

Antioxidant Activities and Polyphenolic Constituents of Bitter BeanParkia Speciosa

“…Parkia speciosa or bitter bean, also known locally as petai, is a tropical leguminous tree of the family Fabaceae. [1,2] The plant grows to as height as 60 to 80 feet, and is found distributed in the Malaysian forests. It is a popular non-timber forest product.…”