Analyse of key volatile flavor compounds on faba bean pickled in vinegar

In order to study the influence ment of vinegar pickling on volatile flavor compounds in different raw material of faba bean, fresh beans, heated fresh beans and beans seeds pickled in vinegar were analyzed using a solid phase microextraction (SPME) and GC/MS. The results indicated that a total of 36, 31, 20 compounds were detected in the three raw material of faba bean, respectively. The key odor compounds of pickled fresh beans was 1-Octen-3-one. 1-Octen-3-one and 1-Octen-3-ol were the key odor compounds of pickled heated fresh beans. The flavor of pickled beans seeds were mainly composed of ethyl acetate, nonanal, isoamyl acetate, octanal, butyl acrylate, hexanal, heptaldehyde, 2- pentyl- Furan, 3- hydroxy- 2- Butanone, Phenylethyl Alcohol. Compared with the original flavors of faba beans, the number of favor compounds of fresh beans after vinegar pickling had no change, heated fresh beans decreased slightly, and beans seeds decreased more.