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Some carbonyl flavor compounds of oxidized soybean and linseed oils
Author(s) -
Seals R. G.,
Hammond E. G.
Publication year - 1970
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02609492
Subject(s) - flavor , diacetyl , soybean oil , food science , linseed oil , chemistry , organic chemistry
Evidence is presented that 2,3‐pentanedione, as well as diacetyl, contributes to the buttery flavor found in the early stages of oxidation of soybean oil. Components with a fishy and potatoey flavor were found in distillates from soybean oil that had a fishy or paint‐like flavor. Linseed oil proved a reliable source of these flavor compounds. The fishy compound was identified as cis ‐4‐heptenal and the potatoey compound is probably 2,4‐pentadienal. Mechanisms for the production of these compounds are suggested.