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Flavor reversion in soybean oil. VI. Isolation and identification of reversion compounds in unhardened soybean oil
Author(s) -
Stapf R. J.,
Daubert B. F.
Publication year - 1950
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/bf02635081
Subject(s) - reversion , flavor , soybean oil , chemistry , acetaldehyde , isolation (microbiology) , food science , organic chemistry , biology , biochemistry , ethanol , microbiology and biotechnology , gene , phenotype
Summary Two compounds possibly contributing to the reverted flavor in soybean oil have been isolated from the condensate obtained from the deodorization of soybean oils. From physical and chemical data compiled, including absorption and hydrogenation studies, the structure of the 2,4‐dinitrophenylhydrazones have been shown to correspond closely with the 2–4‐dinitrophenylhydrazones of Δ 2:4 and acetaldehyde.