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2‐ trans ‐nonenal, the hardened flavor present in hydrogenated peanut oil
Author(s) -
Feenstra W. H.,
Meijboom P. W.
Publication year - 1971
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/bf02638519
Subject(s) - flavor , chemistry , oleic acid , isomerization , hardening (computing) , linoleic acid , food science , organic chemistry , fatty acid , biochemistry , catalysis , layer (electronics)
Oils belonging to linoleic‐oleic acid group may have a characteristic hardening flavor after hardening and refining. This flavor was isolated from hardened peanut oil by degassing and preparative gaschromatography. An investigation into the structure of this flavor showed it to be 2‐ trans ‐nonenal. The structure was confirmed by comparison with an authentic synthesized product. 10‐Octadecenoic and 11‐octadecenoic acid which are formed during the hardening process (isomerization) of linoleic and oleic acids, are proposed as precursors of the hardening flavor.