Volatile compounds produced during deodorization of soybean oil and their flavor significance

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 9, 1998, Pages 1103-1107

  Kao, Jian Wen ^a   Hammond, Earl G ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Carbonyl; Deodorization; Flavor; GC MS identification; Hydrocarbon; Sensory evaluation; Soybean oil; Volatile compounds

Indexed keywords

EID: 0032162887     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0120-x     Document Type: Article

References (13)

1. Lee, I., S.H. Fatemi, E.G. Hammond, and P.J. White, Quantitation of Flavor Volatiles in Oxidized Soybean Oil by Dynamic Headspace Analysis, J. Am. Oil Chem. Soc. 72:539-546 (1995).
2. Stone, R.R., and E.G. Hammond, An Emulsion Method for the Sensory Evaluation of Edible Oils, Ibid. 60:1277-1281 (1983).
3. Moulton, K.J., Laboratory Deodorization of Vegetable Oil, Ibid. 66:302-308 (1989).
4. White, P.J., and E.G. Hammond, Quantification of Carbonyl Compounds in Oxidized Fats as Trichlorophenylhydrazones, Ibid. 60:1769-1773 (1983).
5. Jensen, R.G., T.A. Marks, J. Sampucna, J.G. Quinn, and D.L. Carpenter, Purification of Triglycerides with an Alumina Column, Lipids 1:451-452 (1966).
6. Dixon, M.D., and E.G. Hammond, The Flavor Intensity of Some Carbonyl Compounds Important in Oxidized Fats, J. Am. Oil Chem. Soc. 67:1452-1456 (1984).
7. Roessler, E.B., R.M. Pangborn, J.L. Sidel, and H. Stone, Expanded Statistical Tables for Estimating Significance in Paired-Preference, Paired-Difference, Duo-Trio and Triangle Tests, J. Food Sci. 43:940-943 (1978).
8. Hammond, E.G., W.C. Ault, E. Heftmann, H.K. Mangold, N. Pelick, H. Schlenk, and R.J. Vander Wal, Lipid and Related Compounds, in Specifications and Criteria for Biochemical Compounds, edited by Donald L. MacDonald, National Academy of Sciences, Washington, D.C., 1972, pp. 119-147.
9. Schwartz, D.P., and O.W. Parks, Preparation of Carbonyl-Free Solvents, Anal. Chem. 33:1396-1398 (1961).
10. Quinn, J.G., J. Sampugna, and R.G. Jensen, Synthesis of 100-Gram Quantities of Highly Purified Mixed Acid Triglycerides, J. Am. Oil Chem. Soc. 44:439-442 (1967).
11. Josephson, D.B., and R.C. Lindsay, Retro-Aldol Degradations of Unsaturated Aldehydes: Role in the Formation of c-4-Heptenal from t-2, c-6-Nonadienal in Fish, Oyster and Other Flavors, Ibid. 64:132-138 (1987).
12. Guth, H., and W. Grosch, Detection of Furanoid Fatty Acids in Soya-bean Oil - Cause for the Light-Induced Off-Flavor, Fat Sci. Technol. 93:249-255 (1991).
13. Hammond, E.G., and R.J. Smith, Survey of Some Molecularly Dispersed Odorous Constituents in Swine-House Air, Iowa State J. Res. 55:393-399 (1981).