The flavor problem of soybean oil. VIII. Linolenic acid View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1951-03

AUTHORS

H. J. Dutton, Catherine R. Lancaster, C. D. Evans, J. C. Cowan

ABSTRACT

Circumstantial evidence has long pointed to linolenic acid as the unstable precursor of “reversion” flavors in soybean oil. Direct evidence has now been obtained from two sources: a) A qualitative study of the flavors after storage of soybean oil in which the linolenic acid content has been significantly lowered by furfural extraction, and b) organoleptic identification studies of stored soybean oil, stored cottonseed oil, and a cottonseed oil into whose glyceride structure linolenic acid has been introduced with the use of an interesterification catalyst. It is concluded that linolenic acid is an unstable precursor of “fishy-painty-grassy-melony” flavors in soybean oil. More... »

PAGES

115-118

References to SciGraph publications

  • 1950-08. The flavor problem of soybean oil. VI. Flavor and oxidative stability of furfural-fractionated oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1946-12. Flavor reversion in soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1951-03. The flavor problem of soybean oil. IX. Organoleptic identification and probability analysis in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-09. The flavor problem of soybean oil II. Organoleptic evaluation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02612206

    DOI

    http://dx.doi.org/10.1007/bf02612206

    DIMENSIONS

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