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.
