Beans age during storage leading to prolonged cooking times. Chemical reactions that occur during cooking lead to volatile production and flavor generation. Whereas few studies profiled the volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored the evolution of volatiles through headspace fingerprinting of beans cooked at 95 °C to different extents. The influence of aging of beans on this evolution was investigated. Cooking time clearly influenced the evolution of volatiles for both fresh (non-aged) and aged beans. Aged beans exhibited more discriminant compounds than fresh beans regardless of texture considerations due to differences in pre-history of the beans. Strecker aldehydes, sulphur compounds and furan compounds were identified as marker compounds and were linked to mainly lipid oxidation and Maillard reactions. In conclusion, both aging prior to cooking and the cooking process itself largely influence the evolution of volatile compounds during cooking.

豆在储存过程中会老化，导致烹饪时间延长。烹饪过程中发生的化学反应会导致挥发物的产生和风味的产生。尽管很少有研究描述未煮熟的豆子或在特定时间内煮熟的豆子的挥发性指纹图谱，但这项研究通过在95°C下煮熟的豆子的顶空指纹图谱在不同程度上探讨了挥发物的演变。研究了豆老化对这种进化的影响。烹饪时间明显影响了新鲜（未陈化）和陈年豆的挥发物的演变。不论质地如何，老豆比新鲜豆显示出更多的判别性化合物，这是由于其前史的差异所致。罢工醛，硫化合物和呋喃化合物被鉴定为标记化合物，主要与脂质氧化和美拉德反应有关。总之，蒸煮之前的老化以及蒸煮过程本身都会极大地影响蒸煮过程中挥发性化合物的释放。