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The relationship between the oxidative polymers of soybean oil and flavor reversion
Author(s) -
Chang S. S.,
Kummerow F. A.
Publication year - 1954
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/bf02632161
Subject(s) - chemistry , autoxidation , polymer , organic chemistry , propionaldehyde , solvent , acetaldehyde , hexanal , depolymerization , soybean oil , acetone , flavor , ethanol , food science
Summary The polymers formed during the autoxidation of soybean oil at 60°C. were isolated by a solvent‐extraction method, using diethyl ether and pentanehexane as solvents. The more polar polymer fraction was further oxidized by air at 30°C., and the volatile material obtained was fractionated and characterized. It contained the same carbonyl compounds as the volatile material which has previously been obtained from reverted soybean oil, namely acetaldehyde, propionaldehyde, n‐hexanal, and 2‐pentenal. The more polar polymer fraction contained 21.04% of oxygen and degraded to volatile carbonyl compounds under vacuum as well as under oxygen‐free nitrogen. Depolymerization and ethanolysis of these polymers were carried out in ethyl alcohol which had been adjusted to a normality of 3.5 with anhydrous hydrogen chloride. The polymeric substance formed on the filter presses of a soybean oil refinery could be depolymerized in a similar manner. It is therefore evident that oxidative polymers could be unintentionally introduced into soybean oil in various ways and serve as precursors of reversion compounds.