Flavour compounds of the Japanese vegetable soybean "Chakaori" growing in Thailand

The vegetable soybean (Chakaori) grown in Thailand was examined to determine its flavour components. The analyzed sample was prepared by solvent extraction and the chemical components were identified by gas chromatography-mass spectrometry (GC-MS). Twenty-seven components were detected including 2-acetylpyrrole which was identified for the first time in soybean. The most abundant flavour compounds detected were n-hexanal (0.91%), 1-hexanol (1.79%), 2-hexanal (0.48%), 3-hexene-1-ol (0.49%) and phenylethyl alcohol (0.40%)