This study was carried out to learn more about the compounds responsible for dried bean aroma and flavor, and to make possible better control of these flavor Problems. Dry red beans (Phaseolus vulgaris) were treated with a steam distillation continuous extraction apparatus, both under vacuum and at atmospheric pressure. The volatile oils obtained were analyzed by the direct combination of capillary gas chromatography and mass spectrometry. Major components characterized in the vacuum isolated oil included oct-1-en-3-ol, oct-cis,5-en-2-one, oct-cis,5-en-2-ol, hex-cis,3-enol, hexanol, and octa-3,5-dien-2-one. Additional major components characterized in the atmospheric pressure isolated oil included thialdine, p-vinylguaiacol, 3,5-dimethyl-1,2,4-trithiolane, 2,4,5-trimethylthiazole, 2,4-dimethyl-5-ethylthiazole, 2,5-dimethyl-4-ethylthiazole, 2-acetylthiazole, 2-isopropyl-4,5-dimethylthiazole, 2-isobutyl-4,5-dimethylthiazole, 2,4,5-trimethyl-2-thiazoline, and 2-methyl-5-ethylpyridine.