Identification of 2-Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil

Autor:	Thomas H. Smouse, Stephen S. Chang, R. G. Krishnamurthy, B. D. Mookherjee, B. R. Reddy
Rok vydání:	1967
Předmět:	food.ingredient Autoxidation Linoleic acid Organoleptic food and beverages Soybean oil Cottonseed chemistry.chemical_compound food chemistry Furan Organic chemistry Corn oil Flavor Food Science
Zdroj:	Journal of Food Science. 32:372-374
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1967.tb09687.x
Popis:	SUMMARY— 2-Pentyl furan is identified as a component of the volatile decomposition products of slightly autoxidized soybean and cottonseed oils and those of thermal oxidation of corn oil and hydrogenated cottonseed oil. The flavor threshold of this compound in oil at room temperature is 1 ppm. At concentrations of 1-10 ppm, it imparts to the oil a characteristic beany odor and flavor reminiscent of those of a reverted soybean oil. Expert organoleptic panels consistently identified a deodorized cottonseed oil containing 5 ppm of 2.pentyl furan as a reverted soybean oil. It is proposed that this compound is formed by autoxidation of linoleic acid.
Databáze:	OpenAIRE
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