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The synthesis of 2‐(1‐Pentenyl) furan and its relationship to the reversion flavor of soybean oil
Author(s) -
Ho ChiTang,
Smagula Michael S.,
Chang Stephen S.
Publication year - 1978
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/bf02676931
Subject(s) - flavor , reversion , organoleptic , furan , chemistry , soybean oil , organic chemistry , spectroscopy , infrared spectroscopy , food science , biochemistry , physics , gene , phenotype , quantum mechanics
Cis and trans ‐2‐(1‐pentenyl) furan were postulated as possible contributors to the reversion flavor of soybean oil. These compounds were synthesized, and structures were confirmed by infrared, nuclear magnetic resonance, and mass spectroscopy. Organoleptic evaluation of them in oil suggested that they could contribute to the beany and grassy note of the reverted soybean oil. This approach to flavor problems of food was given a new name — reverse phase flavor chemistry.