Isolation and identification of 2-pentenylfurans in the reversion flavor of soybean oil

The volatile flavor compounds in a reverted soybean oil with a peroxide number of 6.0 meq/kg were isolated by semicontinuous countercurrent vacuum steam distillation. Based upon the gas Chromatographic retention times and mass spectra of the four synthesized 2‐pentenylfurans, it was found that cis‐...

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Published inJournal of the American Oil Chemists' Society Vol. 60; no. 3; pp. 553 - 557
Main Authors Chang, S.S, Shen, G.H, Tang, J, Jin, Q, Shi, H, Carlin, J.T, Ho, C.T
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer-Verlag 01.03.1983
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Summary:The volatile flavor compounds in a reverted soybean oil with a peroxide number of 6.0 meq/kg were isolated by semicontinuous countercurrent vacuum steam distillation. Based upon the gas Chromatographic retention times and mass spectra of the four synthesized 2‐pentenylfurans, it was found that cis‐ and trans‐2‐(l‐pentenyl)furans and a mixture of cis‐ and trans‐2‐(2‐pentenyl)‐furans are present in reverted soybean oil. At least the greater portion of 2‐(2‐pentenyl)furans identified was cis‐isomer. These compounds may contribute to the reversion flavor of soybean oil.
Bibliography:8266417
S10
Presented at the 73rd AOCS annual meeting, Toronto, 1982.
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ISSN:0003-021X
1558-9331
DOI:10.1007/BF02679785