✦ LIBER ✦
Flavour Deterioration of Soya-bean Oil: Identification of Intense Odour Compounds Formed during Flavour Reversion
✍ Scribed by Ullrich, F. ;Grosch, W.
- Publisher
- John Wiley and Sons
- Year
- 1988
- Weight
- 471 KB
- Volume
- 90
- Category
- Article
- ISSN
- 0931-5985
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✦ Synopsis
Aroma dilution analysis
of a volatile concentrate isolated from reverted soya-bean oil resulted in 11 odour compounds having high aroma values. Nine of these compounds were identified as: 3(Z)-hexenal,octanal, l-octen-%one, 1,5(Z)-octadien-3-one, nonanal, P(E)-nonenal, 2(Z)-nonenal, 3(Z)nonenal and 2(E),G(Z)-nonadienal. 3(Z)-Hexenal, the Cg-aldehydes and the two vinyl ketones contribute with high aroma values to the beany, grassy odour note of the reversion flavour.