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Minor components responsible for flavor reversion of soybean oil
Author(s) -
Endo Yasushi,
Endo Hiromi,
Fujimoto Kenshiro,
Kaneda Takashi
Publication year - 1991
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/bf02662169
Subject(s) - chemistry , reversion , silicic acid , fraction (chemistry) , diethyl ether , flavor , chromatography , soybean oil , hexane , canola , fractionation , food science , organic chemistry , biochemistry , gene , phenotype
Edible refined, bleached and deodorized (RBD) soybean oil was fractionated by silicic acid column chromatography to identify minor components responsible for flavor reversion. Minor components from oil eluted with diethyl ether/n‐hexane (1:1) were compared with those from corn and canola oils. All vegetable oils contain free fatty acids, diglycerides and sterols as major ingredients in this fraction. However, unusual triglycerides consisting of 10‐oxo‐8‐octadecenoic acid and 10‐and 9‐hydroxy octadecanoic acids were detected in RBD and crude soybean oils.