|
Volatile flavor compounds were isolated from two samples of deodorized commercial soybean oil and oil with 5％ more polar lipids (MPL-H) added. The most interesting compounds were furans such an 2-pentyl furan, 2-vinyl furan, 2-propyl furan and 5-methyl-2-oxo-2,3-dihydro furan were identified only in the oil with 5％ MPL-H added, except the 2-pentyl furan. Considering their very low flavor thresholds, they could play a significant rloe in the odor and flavor of soybean oil. In addition, the oil with 5％ MPL-H added generated a relatively large amount of deca-t-t-2,4-dienal and deca-t-s-2,4-dienal which could contribute greatly to the formation of other undesirable flavor compounds.
|