Studies on Flavor Components in Soybean

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Abstract
Both acidic and basic fraction of flavor components in raw soybean were investigated. The acidic fraction, having a weak but characteristic odor, contained nine sorts of volatile fatty acids, which were identified with gas chromatography as acetic, propionic, isovaleric, n-valeric, isocaproic, n-caproic, n-caprylic, n-nonanoic (pelargonie), and n-capric acid. Among those, main components were isocaproic, n-caproic and n-caprylic acid, and the others were contained in smaller amounts. Total amount of these acids, however, was so small that it would have little practical effect on soybean flavor. The basic fraction exhibited a characteristic odor just like a dried fishery product, and ammonia, monomethylamine, dimethylamine, piperidine, and cadaverine were detected in this fraction with gas and paper chromatography. Particularly, dimethylamine was isolated as 2,4-dinitrophenyl derivative.

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