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Identification of 2‐Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil
Author(s) -
KRISHNAMURTHY R. G.,
SMOUSE T. H.,
MOOKHERJEE B. D.,
REDDY B. R.,
CHANG STEPHEN S.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb09687.x
Subject(s) - chemistry , flavor , furan , food science , soybean oil , cottonseed , linoleic acid , cottonseed oil , autoxidation , organoleptic , organic chemistry , fatty acid
SUMMARY— 2‐Pentyl furan is identified as a component of the volatile decomposition products of slightly autoxidized soybean and cottonseed oils and those of thermal oxidation of corn oil and hydrogenated cottonseed oil. The flavor threshold of this compound in oil at room temperature is 1 ppm. At concentrations of 1‐10 ppm, it imparts to the oil a characteristic beany odor and flavor reminiscent of those of a reverted soybean oil. Expert organoleptic panels consistently identified a deodorized cottonseed oil containing 5 ppm of 2.pentyl furan as a reverted soybean oil. It is proposed that this compound is formed by autoxidation of linoleic acid.