Abstract
Soybeans were roasted at 200°C for 10, 20 and 30 min, and their headspace volatiles trapped by Tenax GC were analyzed by gas chromatography and gas chromatography-mass spectrometry and compared with those of raw soybeans.Fifty compounds were identified, and the quantity of important compounds for beany flavor, such as hexanal and 1-hexanol, decreased with longer roasting. However, the decrease was not remarkable, especially between 10 and 20 min roasting (in other words between 110 and 150°C), while pyrazines, furans and pyrrole were newly formed in this period and increased with roasting. Judging from the results on sensory evaluation, it is evident that the flavor changed from a beany note to a more desirable note at between 10 and 20 min roasting. These three findings suggest that the roasted flavor masked the beany flavor.
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