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Identification of volatile flavor compounds developed during storage of a deodorized hydrogenated soybean oil
Author(s) -
Yasuda Kosaku,
Peterson Robert J.,
Chang Stephen S.
Publication year - 1975
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/bf02637732
Subject(s) - flavor , chemistry , gas chromatography , gas chromatography–mass spectrometry , soybean oil , mass spectrometry , chromatography , organic chemistry , food science
Abstract Hydrogenated soybean oil, even after it has been thoroughly deodorized, will develop a characteristic, objectionable flavor known as hydrogenation flavor during storage. The volatile compounds in such an oil were isolated, fractionated by gas chromatography, and the gas chromatographic fractions identified by IR and mass spectrometry. A total of 48 compounds was identified. Among them, 2‐ trans ‐6‐ trans ‐octadienal, and higher alcohols and lactones, appeared to play an important role in contributing to the hydrogenation flavor.