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Acetone Extracted Cottonseed Meals Without Catty Odors
Author(s) -
HRON R.J.,
KUK M.S.
Publication year - 1989
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.1365-2621.1989.tb07954.x
Subject(s) - acetone , chemistry , odor , extraction (chemistry) , cottonseed , food science , moisture , chromatography , cottonseed meal , meal , bran , raw material , organic chemistry
Dclintered cottonseed was hulled and flaked. Moisture‐adjusted cooked and uncooked samples were either dried or left undried, and all samples were then Soxhlet‐extracted with acetone for five hours and desolventized. Sensory testing of gruels prepared from the meals indicated that if free moisture was not present during acetone extraction, catty odors were not found in extracted meals. Gas chromatographic analyses of acetone extracted meals showed concentrations of 0.3 ppm mesityl oxide and 0.7 ppm diacetone alcohol, believed to be catty odor precursors, in a catty‐odorless meal, whereas concentrations of 1.6 ppm and 0.8 ppm, respectively, were found in a product with a catty odor.