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Isolation and identification of 2‐pentenylfurans in the reversion flavor of soybean oil
Author(s) -
Chang Stephen S.,
Shen GuoHui,
Tang Jian,
Jin Qi Zhang,
Shi Huang,
Carlin James T.,
Ho ChiTang
Publication year - 1983
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/bf02679785
Subject(s) - soybean oil , chemistry , flavor , reversion , steam distillation , peroxide , distillation , organic chemistry , chromatography , countercurrent exchange , food science , biology , biochemistry , gene , phenotype , anatomy
The volatile flavor compounds in a reverted soybean oil with a peroxide number of 6.0 meq/kg were isolated by semicontinuous countercurrent vacuum steam distillation. Based upon the gas Chromatographic retention times and mass spectra of the four synthesized 2‐pentenylfurans, it was found that cis‐ and trans‐2‐(l‐pentenyl)furans and a mixture of cis‐ and trans‐2‐(2‐pentenyl)‐furans are present in reverted soybean oil. At least the greater portion of 2‐(2‐pentenyl)furans identified was cis‐isomer. These compounds may contribute to the reversion flavor of soybean oil.