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

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 bean, and soybean) were analyzed on the basis of particle sizes and extraction temperatures by two extraction methods, namely, distillation under reduced pressure–continuous liquid–liquid extraction (DRP–LLE) and hot water...

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Bibliographic Details
Main Authors: Eunji Han, Hyunwoo Ahn, Seongho Lee, Kwang-Geun Lee
Format: Article
Language:English
Published: SpringerOpen 2022-12-01
Series:Chemical and Biological Technologies in Agriculture
Subjects:
Black bean
Mung bean
Soybean
Extraction methods
Volatiles
GC–MS
Online Access:https://doi.org/10.1186/s40538-022-00369-1

Internet

https://doi.org/10.1186/s40538-022-00369-1

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