Abstract
Abstract Concentration of 17 volatile components in canned, frozen, and fresh green bean pods was determined by gas-liquid chromatography. Only l-octen-3-ol differed quantitatively with cultivar. Almost all volatile components detected in frozen pods were greatly reduced or lost as compared to those in fresh pods. In canned pods most of the “higher boiling” compounds were found to decrease while some “lower boiling” compounds increased considerably, l-octen-3-ol, a significant component of bean flavor, increased with time after thawing of the frozen samples, while very little change was observed in the concentration of other compounds. In fresh green beans the concentration of l-octen-3-ol was highest early in pod growth and decreased rapidly through the 21st day after anthesis and attainment of maximum marketable pod size.
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