Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high‐resolution GC/ToF–MS

The volatile compounds from cooked petai beans (Parkia speciosa) were isolated by hydrodistillation under reduced pressure followed by solvent extraction. The organic extract was analyzed by classical single quadrupole GC/MS and by high resolution GC/ToF‐MS. Cyclic polysulphides were the major components of petai. New sulphur minor compounds were also identified and some of them were synthesised. 1,3‐Dithiabutane was found for the first time in a natural product whereas 2,4‐dithiapentane, 2,3,5‐trithiahexane and 2,4,6‐trithiaheptane for the first time in Parkia speciosa. GC/O analyses showed that these linear polysulphides have an important contribution to the flavour of cooked petai beans.