A systematic characterization of the reversion flavor of soybean oil View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1967-08

AUTHORS

Thomas H. Smouse, Stephen S. Chang

ABSTRACT

The volatile flavor compounds in a reverted soybean oil with a peroxide number of 4.3 meq/kg were isolated by a semicontinuous counter-current vacuum steam-distillation process, fractionated by repeated gas chromatography, and identified by infrared and mass spectrometry. A total of 71 compounds were identified, which included 19 acids, 39 nonacidic compounds, and 13 tentatively identified compounds. The acids consisted of eight normal saturated acids, nine α,β-unsaturated acids, a branch-chain acid, one hydroxy acid, two keto acids, three lactones, and one aromatic acid. The nonacidic compounds consisted of two esters, eight normal saturated aldehydes, two branched-chain aldehydes, five 2-enals, three dienals, eight ketones, eight alcohols, six hydrocarbons, and four aromatic compounds.The mechanism of formation of the identified compounds indicated that they were mostly primary or secondary autoxidation products of the hydroperoxides of the unsaturated fatty esters. Since many of the identified compounds were produced from oleic and linoleic acids, it is doubtful that linolenic acid was solely responsible for the reversion flavor.Of the compounds identified two are of unusual interest. They are 1-decyne and 2-pentyl furan. The former is the first acetylenic compound reported as the autoxidation products of unsaturated fatty esters which contained only double bonds. The latter imparts to an oil at concentrations of 5–10 ppm a beany and grassy flavor reminiscent of that of a reverted soybean oil. Since this compound is postulated as being produced by the autoxidation of linolenic acid, it is suggested that the presence of linolenic acid catalyzes the autoxidation of linoleic acid and possibly alters the decomposition pattern of its hydroperoxides. More... »

PAGES

509-514

References to SciGraph publications

  • 1948-04. Flavor reversion in soybean oil. IV. Isolation of reversion compounds in soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1953-06. The volatile decomposition products and the organoleptic characteristics of the oxidative polymers of ethyl linoleate in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1946-12. Flavor reversion in soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1949-08. The flavor problem of soybean oil. V. Some considerations in the use of metal scavengers in commercial operations in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1967-02. Chemical reactions involved in the deep fat frying of foods. II. Identification of acidic volatile decomposition products of corn oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1966-04. Chemical reactions involved in the catalytic hydrogenation of oils. III. Further identification of volatile by-products in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-01. Isolation of two pairs of isomeric 2,4-alkadienals from soybean oil-reversion flavor concentrate in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-01. 3-cis-hexenal, the “Green” reversion flavor of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1962-10. 1-Octen-3-ol and its relation to other oxidative cleavage products from esters of linoleic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1960-09. Effect of autoxidation prior to deodorization on oxidative and flavor stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1952-08. Variations in the chemical, physical, and organoleptic properties of soybean oil hydrogenated under widely varying conditions in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1949-08. Flavor reversion in hydrogenated soybean oil. I. The effect of boudle-degumming. II. The effect of unsaponifiable matter in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-12. A new technique for the isolation of flavor components from fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1941-05. The stability of vegetable oils IV. Flavor reversion in soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1954-08. The relationship between the oxidative polymers of soybean oil and flavor reversion in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1952-09. Volatile cleavage products of autoxidized soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1953-08. Volatile decomposition products of the oxidative polymers of ethyl linolenate in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1962-07. Soybean unsaponifiables: Chromatographic separations and characterization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1957-12. Determination of the extent of oxidation of fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-12. Characterization of the reversion flavor of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1950-10. Flavor reversion in soybean oil. VI. Isolation and identification of reversion compounds in unhardened soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02908549

    DOI

    http://dx.doi.org/10.1007/bf02908549

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1013097365

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/6069348


    Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
    Incoming Citations Browse incoming citations for this publication using opencitations.net

    JSON-LD is the canonical representation for SciGraph data.

    TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

    [
      {
        "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
        "about": [
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Engineering", 
            "type": "DefinedTerm"
          }, 
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0904", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Chemical Engineering", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Fatty Acids", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Food Analysis", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Oils", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Oxidation-Reduction", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Soybeans", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Taste", 
            "type": "DefinedTerm"
          }
        ], 
        "author": [
          {
            "affiliation": {
              "alternateName": "Department of Food Science, Rutgers, The State University, New Brunswick, New Jersey", 
              "id": "http://www.grid.ac/institutes/grid.430387.b", 
              "name": [
                "Department of Food Science, Rutgers, The State University, New Brunswick, New Jersey"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Smouse", 
            "givenName": "Thomas H.", 
            "id": "sg:person.051324245.19", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.051324245.19"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "Department of Food Science, Rutgers, The State University, New Brunswick, New Jersey", 
              "id": "http://www.grid.ac/institutes/grid.430387.b", 
              "name": [
                "Department of Food Science, Rutgers, The State University, New Brunswick, New Jersey"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Chang", 
            "givenName": "Stephen S.", 
            "id": "sg:person.012531553207.73", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012531553207.73"
            ], 
            "type": "Person"
          }
        ], 
        "citation": [
          {
            "id": "sg:pub.10.1007/bf02638795", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1028517423", 
              "https://doi.org/10.1007/bf02638795"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02637644", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1020662851", 
              "https://doi.org/10.1007/bf02637644"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02749515", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1036979306", 
              "https://doi.org/10.1007/bf02749515"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02632161", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1009020299", 
              "https://doi.org/10.1007/bf02632161"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02633107", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1016818570", 
              "https://doi.org/10.1007/bf02633107"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02636941", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1035189983", 
              "https://doi.org/10.1007/bf02636941"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02631207", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1038738191", 
              "https://doi.org/10.1007/bf02631207"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02631462", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1032087784", 
              "https://doi.org/10.1007/bf02631462"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02639817", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1012093640", 
              "https://doi.org/10.1007/bf02639817"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02641093", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1013502583", 
              "https://doi.org/10.1007/bf02641093"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02558172", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1015241321", 
              "https://doi.org/10.1007/bf02558172"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02633115", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1044412399", 
              "https://doi.org/10.1007/bf02633115"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02638765", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1034766762", 
              "https://doi.org/10.1007/bf02638765"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02637660", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1053717315", 
              "https://doi.org/10.1007/bf02637660"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02545417", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1009920747", 
              "https://doi.org/10.1007/bf02545417"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02633050", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1022596545", 
              "https://doi.org/10.1007/bf02633050"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02638326", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1011965914", 
              "https://doi.org/10.1007/bf02638326"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02635081", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1009610463", 
              "https://doi.org/10.1007/bf02635081"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02749505", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1025018729", 
              "https://doi.org/10.1007/bf02749505"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02633051", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1011033341", 
              "https://doi.org/10.1007/bf02633051"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02543639", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1007113361", 
              "https://doi.org/10.1007/bf02543639"
            ], 
            "type": "CreativeWork"
          }
        ], 
        "datePublished": "1967-08", 
        "datePublishedReg": "1967-08-01", 
        "description": "The volatile flavor compounds in a reverted soybean oil with a peroxide number of 4.3 meq/kg were isolated by a semicontinuous counter-current vacuum steam-distillation process, fractionated by repeated gas chromatography, and identified by infrared and mass spectrometry. A total of 71 compounds were identified, which included 19 acids, 39 nonacidic compounds, and 13 tentatively identified compounds. The acids consisted of eight normal saturated acids, nine \u03b1,\u03b2-unsaturated acids, a branch-chain acid, one hydroxy acid, two keto acids, three lactones, and one aromatic acid. The nonacidic compounds consisted of two esters, eight normal saturated aldehydes, two branched-chain aldehydes, five 2-enals, three dienals, eight ketones, eight alcohols, six hydrocarbons, and four aromatic compounds.The mechanism of formation of the identified compounds indicated that they were mostly primary or secondary autoxidation products of the hydroperoxides of the unsaturated fatty esters. Since many of the identified compounds were produced from oleic and linoleic acids, it is doubtful that linolenic acid was solely responsible for the reversion flavor.Of the compounds identified two are of unusual interest. They are 1-decyne and 2-pentyl furan. The former is the first acetylenic compound reported as the autoxidation products of unsaturated fatty esters which contained only double bonds. The latter imparts to an oil at concentrations of 5\u201310 ppm a beany and grassy flavor reminiscent of that of a reverted soybean oil. Since this compound is postulated as being produced by the autoxidation of linolenic acid, it is suggested that the presence of linolenic acid catalyzes the autoxidation of linoleic acid and possibly alters the decomposition pattern of its hydroperoxides.", 
        "genre": "article", 
        "id": "sg:pub.10.1007/bf02908549", 
        "isAccessibleForFree": false, 
        "isPartOf": [
          {
            "id": "sg:journal.1082739", 
            "issn": [
              "0003-021X", 
              "1558-9331"
            ], 
            "name": "Journal of the American Oil Chemists' Society", 
            "publisher": "Wiley", 
            "type": "Periodical"
          }, 
          {
            "issueNumber": "8", 
            "type": "PublicationIssue"
          }, 
          {
            "type": "PublicationVolume", 
            "volumeNumber": "44"
          }
        ], 
        "keywords": [
          "reverted soybean oil", 
          "unsaturated fatty esters", 
          "reversion flavor", 
          "autoxidation products", 
          "fatty esters", 
          "nonacidic compounds", 
          "soybean oil", 
          "acetylenic compounds", 
          "double bond", 
          "aromatic compounds", 
          "mechanism of formation", 
          "mass spectrometry", 
          "aromatic acids", 
          "gas chromatography", 
          "branched-chain aldehydes", 
          "hydroxy acids", 
          "compounds", 
          "decomposition pattern", 
          "secondary autoxidation products", 
          "volatile flavor", 
          "aldehydes", 
          "keto acids", 
          "autoxidation", 
          "esters", 
          "systematic characterization", 
          "hydroperoxide", 
          "acid", 
          "meq/", 
          "oil", 
          "bonds", 
          "spectrometry", 
          "ketones", 
          "furan", 
          "branched-chain acids", 
          "dienals", 
          "steam distillation process", 
          "chromatography", 
          "products", 
          "peroxide number", 
          "hydrocarbons", 
          "lactone", 
          "linoleic acid", 
          "alcohol", 
          "characterization", 
          "ppm", 
          "imparts", 
          "formation", 
          "flavor", 
          "grassy flavor", 
          "linolenic acid", 
          "concentration", 
          "presence", 
          "oleic", 
          "beany", 
          "mechanism", 
          "process", 
          "interest", 
          "unusual interest", 
          "number", 
          "patterns", 
          "total"
        ], 
        "name": "A systematic characterization of the reversion flavor of soybean oil", 
        "pagination": "509-514", 
        "productId": [
          {
            "name": "dimensions_id", 
            "type": "PropertyValue", 
            "value": [
              "pub.1013097365"
            ]
          }, 
          {
            "name": "doi", 
            "type": "PropertyValue", 
            "value": [
              "10.1007/bf02908549"
            ]
          }, 
          {
            "name": "pubmed_id", 
            "type": "PropertyValue", 
            "value": [
              "6069348"
            ]
          }
        ], 
        "sameAs": [
          "https://doi.org/10.1007/bf02908549", 
          "https://app.dimensions.ai/details/publication/pub.1013097365"
        ], 
        "sdDataset": "articles", 
        "sdDatePublished": "2022-08-04T17:12", 
        "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
        "sdPublisher": {
          "name": "Springer Nature - SN SciGraph project", 
          "type": "Organization"
        }, 
        "sdSource": "s3://com-springernature-scigraph/baseset/20220804/entities/gbq_results/article/article_99.jsonl", 
        "type": "ScholarlyArticle", 
        "url": "https://doi.org/10.1007/bf02908549"
      }
    ]
     

    Download the RDF metadata as:  json-ld nt turtle xml License info

    HOW TO GET THIS DATA PROGRAMMATICALLY:

    JSON-LD is a popular format for linked data which is fully compatible with JSON.

    curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf02908549'

    N-Triples is a line-based linked data format ideal for batch operations.

    curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf02908549'

    Turtle is a human-readable linked data format.

    curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf02908549'

    RDF/XML is a standard XML format for linked data.

    curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf02908549'


     

    This table displays all metadata directly associated to this object as RDF triples.

    237 TRIPLES      21 PREDICATES      114 URIs      85 LITERALS      13 BLANK NODES

    Subject Predicate Object
    1 sg:pub.10.1007/bf02908549 schema:about N2eafba19536542d88c8da8bee57188cc
    2 N302c077f3edb4c59813fb85ed09ecc4c
    3 N46b067f5cfdb4f91a192d8a45d3f3a15
    4 N8839bb9e67d6477686b0020e51712e88
    5 Nc2c764c6602a4a73bb9fbcc739e46142
    6 Neabff0ac06634ed69e388035c514b6df
    7 anzsrc-for:09
    8 anzsrc-for:0904
    9 schema:author N458aeaa66b9b46ab8dea940e8bc967aa
    10 schema:citation sg:pub.10.1007/bf02543639
    11 sg:pub.10.1007/bf02545417
    12 sg:pub.10.1007/bf02558172
    13 sg:pub.10.1007/bf02631207
    14 sg:pub.10.1007/bf02631462
    15 sg:pub.10.1007/bf02632161
    16 sg:pub.10.1007/bf02633050
    17 sg:pub.10.1007/bf02633051
    18 sg:pub.10.1007/bf02633107
    19 sg:pub.10.1007/bf02633115
    20 sg:pub.10.1007/bf02635081
    21 sg:pub.10.1007/bf02636941
    22 sg:pub.10.1007/bf02637644
    23 sg:pub.10.1007/bf02637660
    24 sg:pub.10.1007/bf02638326
    25 sg:pub.10.1007/bf02638765
    26 sg:pub.10.1007/bf02638795
    27 sg:pub.10.1007/bf02639817
    28 sg:pub.10.1007/bf02641093
    29 sg:pub.10.1007/bf02749505
    30 sg:pub.10.1007/bf02749515
    31 schema:datePublished 1967-08
    32 schema:datePublishedReg 1967-08-01
    33 schema:description The volatile flavor compounds in a reverted soybean oil with a peroxide number of 4.3 meq/kg were isolated by a semicontinuous counter-current vacuum steam-distillation process, fractionated by repeated gas chromatography, and identified by infrared and mass spectrometry. A total of 71 compounds were identified, which included 19 acids, 39 nonacidic compounds, and 13 tentatively identified compounds. The acids consisted of eight normal saturated acids, nine α,β-unsaturated acids, a branch-chain acid, one hydroxy acid, two keto acids, three lactones, and one aromatic acid. The nonacidic compounds consisted of two esters, eight normal saturated aldehydes, two branched-chain aldehydes, five 2-enals, three dienals, eight ketones, eight alcohols, six hydrocarbons, and four aromatic compounds.The mechanism of formation of the identified compounds indicated that they were mostly primary or secondary autoxidation products of the hydroperoxides of the unsaturated fatty esters. Since many of the identified compounds were produced from oleic and linoleic acids, it is doubtful that linolenic acid was solely responsible for the reversion flavor.Of the compounds identified two are of unusual interest. They are 1-decyne and 2-pentyl furan. The former is the first acetylenic compound reported as the autoxidation products of unsaturated fatty esters which contained only double bonds. The latter imparts to an oil at concentrations of 5–10 ppm a beany and grassy flavor reminiscent of that of a reverted soybean oil. Since this compound is postulated as being produced by the autoxidation of linolenic acid, it is suggested that the presence of linolenic acid catalyzes the autoxidation of linoleic acid and possibly alters the decomposition pattern of its hydroperoxides.
    34 schema:genre article
    35 schema:isAccessibleForFree false
    36 schema:isPartOf N97786ab2facc45208abf45104c584e88
    37 Ndf245d3412fe4514ad8197365bf6e80f
    38 sg:journal.1082739
    39 schema:keywords acetylenic compounds
    40 acid
    41 alcohol
    42 aldehydes
    43 aromatic acids
    44 aromatic compounds
    45 autoxidation
    46 autoxidation products
    47 beany
    48 bonds
    49 branched-chain acids
    50 branched-chain aldehydes
    51 characterization
    52 chromatography
    53 compounds
    54 concentration
    55 decomposition pattern
    56 dienals
    57 double bond
    58 esters
    59 fatty esters
    60 flavor
    61 formation
    62 furan
    63 gas chromatography
    64 grassy flavor
    65 hydrocarbons
    66 hydroperoxide
    67 hydroxy acids
    68 imparts
    69 interest
    70 keto acids
    71 ketones
    72 lactone
    73 linoleic acid
    74 linolenic acid
    75 mass spectrometry
    76 mechanism
    77 mechanism of formation
    78 meq/
    79 nonacidic compounds
    80 number
    81 oil
    82 oleic
    83 patterns
    84 peroxide number
    85 ppm
    86 presence
    87 process
    88 products
    89 reversion flavor
    90 reverted soybean oil
    91 secondary autoxidation products
    92 soybean oil
    93 spectrometry
    94 steam distillation process
    95 systematic characterization
    96 total
    97 unsaturated fatty esters
    98 unusual interest
    99 volatile flavor
    100 schema:name A systematic characterization of the reversion flavor of soybean oil
    101 schema:pagination 509-514
    102 schema:productId N03ede14de1df4e6db60623282effd6d9
    103 Nab05960461be40efa0df90f197a8febc
    104 Nbe6a742296f744a6b2638a131cddc3c2
    105 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013097365
    106 https://doi.org/10.1007/bf02908549
    107 schema:sdDatePublished 2022-08-04T17:12
    108 schema:sdLicense https://scigraph.springernature.com/explorer/license/
    109 schema:sdPublisher Nd824fa6655d2475e9fbb23c2455357d7
    110 schema:url https://doi.org/10.1007/bf02908549
    111 sgo:license sg:explorer/license/
    112 sgo:sdDataset articles
    113 rdf:type schema:ScholarlyArticle
    114 N03ede14de1df4e6db60623282effd6d9 schema:name doi
    115 schema:value 10.1007/bf02908549
    116 rdf:type schema:PropertyValue
    117 N2eafba19536542d88c8da8bee57188cc schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    118 schema:name Fatty Acids
    119 rdf:type schema:DefinedTerm
    120 N302c077f3edb4c59813fb85ed09ecc4c schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    121 schema:name Oxidation-Reduction
    122 rdf:type schema:DefinedTerm
    123 N458aeaa66b9b46ab8dea940e8bc967aa rdf:first sg:person.051324245.19
    124 rdf:rest N4bc469224f6c40388e7a44af27988ed7
    125 N46b067f5cfdb4f91a192d8a45d3f3a15 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    126 schema:name Food Analysis
    127 rdf:type schema:DefinedTerm
    128 N4bc469224f6c40388e7a44af27988ed7 rdf:first sg:person.012531553207.73
    129 rdf:rest rdf:nil
    130 N8839bb9e67d6477686b0020e51712e88 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    131 schema:name Oils
    132 rdf:type schema:DefinedTerm
    133 N97786ab2facc45208abf45104c584e88 schema:issueNumber 8
    134 rdf:type schema:PublicationIssue
    135 Nab05960461be40efa0df90f197a8febc schema:name dimensions_id
    136 schema:value pub.1013097365
    137 rdf:type schema:PropertyValue
    138 Nbe6a742296f744a6b2638a131cddc3c2 schema:name pubmed_id
    139 schema:value 6069348
    140 rdf:type schema:PropertyValue
    141 Nc2c764c6602a4a73bb9fbcc739e46142 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    142 schema:name Soybeans
    143 rdf:type schema:DefinedTerm
    144 Nd824fa6655d2475e9fbb23c2455357d7 schema:name Springer Nature - SN SciGraph project
    145 rdf:type schema:Organization
    146 Ndf245d3412fe4514ad8197365bf6e80f schema:volumeNumber 44
    147 rdf:type schema:PublicationVolume
    148 Neabff0ac06634ed69e388035c514b6df schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    149 schema:name Taste
    150 rdf:type schema:DefinedTerm
    151 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
    152 schema:name Engineering
    153 rdf:type schema:DefinedTerm
    154 anzsrc-for:0904 schema:inDefinedTermSet anzsrc-for:
    155 schema:name Chemical Engineering
    156 rdf:type schema:DefinedTerm
    157 sg:journal.1082739 schema:issn 0003-021X
    158 1558-9331
    159 schema:name Journal of the American Oil Chemists' Society
    160 schema:publisher Wiley
    161 rdf:type schema:Periodical
    162 sg:person.012531553207.73 schema:affiliation grid-institutes:grid.430387.b
    163 schema:familyName Chang
    164 schema:givenName Stephen S.
    165 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012531553207.73
    166 rdf:type schema:Person
    167 sg:person.051324245.19 schema:affiliation grid-institutes:grid.430387.b
    168 schema:familyName Smouse
    169 schema:givenName Thomas H.
    170 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.051324245.19
    171 rdf:type schema:Person
    172 sg:pub.10.1007/bf02543639 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007113361
    173 https://doi.org/10.1007/bf02543639
    174 rdf:type schema:CreativeWork
    175 sg:pub.10.1007/bf02545417 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009920747
    176 https://doi.org/10.1007/bf02545417
    177 rdf:type schema:CreativeWork
    178 sg:pub.10.1007/bf02558172 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015241321
    179 https://doi.org/10.1007/bf02558172
    180 rdf:type schema:CreativeWork
    181 sg:pub.10.1007/bf02631207 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038738191
    182 https://doi.org/10.1007/bf02631207
    183 rdf:type schema:CreativeWork
    184 sg:pub.10.1007/bf02631462 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032087784
    185 https://doi.org/10.1007/bf02631462
    186 rdf:type schema:CreativeWork
    187 sg:pub.10.1007/bf02632161 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009020299
    188 https://doi.org/10.1007/bf02632161
    189 rdf:type schema:CreativeWork
    190 sg:pub.10.1007/bf02633050 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022596545
    191 https://doi.org/10.1007/bf02633050
    192 rdf:type schema:CreativeWork
    193 sg:pub.10.1007/bf02633051 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011033341
    194 https://doi.org/10.1007/bf02633051
    195 rdf:type schema:CreativeWork
    196 sg:pub.10.1007/bf02633107 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016818570
    197 https://doi.org/10.1007/bf02633107
    198 rdf:type schema:CreativeWork
    199 sg:pub.10.1007/bf02633115 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044412399
    200 https://doi.org/10.1007/bf02633115
    201 rdf:type schema:CreativeWork
    202 sg:pub.10.1007/bf02635081 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009610463
    203 https://doi.org/10.1007/bf02635081
    204 rdf:type schema:CreativeWork
    205 sg:pub.10.1007/bf02636941 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035189983
    206 https://doi.org/10.1007/bf02636941
    207 rdf:type schema:CreativeWork
    208 sg:pub.10.1007/bf02637644 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020662851
    209 https://doi.org/10.1007/bf02637644
    210 rdf:type schema:CreativeWork
    211 sg:pub.10.1007/bf02637660 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053717315
    212 https://doi.org/10.1007/bf02637660
    213 rdf:type schema:CreativeWork
    214 sg:pub.10.1007/bf02638326 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011965914
    215 https://doi.org/10.1007/bf02638326
    216 rdf:type schema:CreativeWork
    217 sg:pub.10.1007/bf02638765 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034766762
    218 https://doi.org/10.1007/bf02638765
    219 rdf:type schema:CreativeWork
    220 sg:pub.10.1007/bf02638795 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028517423
    221 https://doi.org/10.1007/bf02638795
    222 rdf:type schema:CreativeWork
    223 sg:pub.10.1007/bf02639817 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012093640
    224 https://doi.org/10.1007/bf02639817
    225 rdf:type schema:CreativeWork
    226 sg:pub.10.1007/bf02641093 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013502583
    227 https://doi.org/10.1007/bf02641093
    228 rdf:type schema:CreativeWork
    229 sg:pub.10.1007/bf02749505 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025018729
    230 https://doi.org/10.1007/bf02749505
    231 rdf:type schema:CreativeWork
    232 sg:pub.10.1007/bf02749515 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036979306
    233 https://doi.org/10.1007/bf02749515
    234 rdf:type schema:CreativeWork
    235 grid-institutes:grid.430387.b schema:alternateName Department of Food Science, Rutgers, The State University, New Brunswick, New Jersey
    236 schema:name Department of Food Science, Rutgers, The State University, New Brunswick, New Jersey
    237 rdf:type schema:Organization
     




    Preview window. Press ESC to close (or click here)


    ...