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Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

✍ Scribed by Frank Ullrich; Werner Grosch

Book ID: 112461347
Publisher: Springer
Year: 1987
Tongue: English
Weight: 632 KB
Volume: 184
Category: Article
ISSN: 0044-3026
DOI: 10.1007/bf01027663

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Flavour Deterioration of Soya-bean Oil: Identification of Intense Odour Compounds Formed during Flavour Reversion

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## 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