Paper Title:
Volatile Molecules from Acidified Mung Bean Soup Led to Stable Dopamine Level in Drosophila Brain under Starvation Stress
  Abstract

The mung bean is popular in the Orient for use in cakes and soups and as bean sprouts. In our research, it was found that aromatic flavor could be generated when the mung bean soup was acidified to pH 1.5 close to the acidic value of stomach. GC-MS analysis was performed to identify these molecules associated with aromatic flavor. The results showed molecules including 1, 2, 3, 4-tetrahydro-1, 1, 6-trimethyl-Naphthalene and 2-ethyl-N-(2 ethylhexyl)-1- Hexanamine were merely produced by acidified mung bean soup, which could probably involve in the generation of aromatic flavor. In addition, studies also showed that volatile molecules from acidified mung bean soup could keep the DA level in the Drosophila brain stable under starvation stress.

  Info
Periodical
Advanced Materials Research (Volumes 343-344)
Chapter
Session 3: Biology-Related Materials Research in Environmental Protection
Edited by
David Wang
Pages
1163-1167
DOI
10.4028/www.scientific.net/AMR.343-344.1163
Citation
L. B. Hu, B. G. Liu, Y. Zhang, M. Y. Wang, "Volatile Molecules from Acidified Mung Bean Soup Led to Stable Dopamine Level in Drosophila Brain under Starvation Stress", Advanced Materials Research, Vols. 343-344, pp. 1163-1167, 2012
Online since
September 2011
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