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The synthesis of 2‐(2‐pentenyl) furans and their relationship to the reversion flavor of soybean oil
Author(s) -
Smagula M. S.,
Ho ChiTang,
Chang S. S.
Publication year - 1979
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/bf02680192
Subject(s) - flavor , odor , chemistry , autoxidation , reversion , organoleptic , organic chemistry , food science , biochemistry , phenotype , gene
cis ‐ and trans ‐2‐(2‐Pentenyl)furans were synthesized and structures were confirmed by infrared, nuclear magnetic resonance and mass spectroscopy. Preliminary organoleptic evaluation of oil solutions of the compounds indicated that the cis isomer had a flavor threshold of ca. 0.25 ppm. with odor and flavor descriptions of beany, grassy and buttery at 0.50 ppm; and that the trans isomer had a flavor threshold of ca. 0.50 ppm with odor and flavor descriptions of beany, grassy and buttery at 1 ppm and strong painty and metallic at 4 ppm. These compounds, if found in soybean oil through the autoxidation of linolenate, may contribute to the characteristic reversion flavor.