VOLATILE CONSTITUENTS OF DRIED LEGUMES

Seven samples of lima beans (Phaseolus lunatis), five samples of common beans (Phaseolus vulgaris), two samples of lentils (Lens culinaris), and one sample each of mung beans (Phaseolus aureus), soybeans (Glycine max), and split peas (Pisum sativus) were analyzed for volatile constituents by gas chromatographic and mass spectrometric techniques. Qualitatively, the volatile constituents of these dry legumes were the same as those found in southernpeas and there were only a few significant quantitative differences. However, the concentrations of most constituents did not have normal distributions and could be divided into two or more groups with significantly different means. Low concentrations of several aromatic and chlorinated hydrocarbons, including benzene and chloroform, were found in all samples, even one grown and analyzed with little or no exposure to agricultural or laboratory chemicals. © 1979, American Chemical Society. All rights reserved.