Flavour Deterioration of Soya‐bean Oil: Identification of Intense Odour Compounds Formed during Flavour Reversion

Abstract

Aroma dilution analysis of a volatile concentrate isolated from reverted soya-bean oil resulted in 11 odour compounds having high aroma values. Nine of these compounds were identified as: 3(Z)-hexenal,octanal, l-octen-%one, 1,5(Z)-octadien-3-one, nonanal, P(E)-nonenal, 2(Z)-nonenal, 3(Z)nonenal and 2(E),G(Z)-nonadienal. 3(Z)-Hexenal, the Cg-aldehydes and the two vinyl ketones contribute with high aroma values to the beany, grassy odour note of the reversion flavour. Amma-Verschlechterung von Sojaol: Identllizierung intensiver Geruchsstoffe, die bei der Aroma-Reversion entstehen Die Aromaverdunnungsanalyse van einem Konzentrat der fliichtigen Verbindungen aus revertiertem Sojaol ergab 11 Geruchsstoffe rnit hohen Aromawerten. Von diesen Verbindungen wurden neun identifiziert: 3(Z)-Hexenal, Octanal, l-Octen-3-on, 1,5(Z)-actadien-3-on, Nonanal, 2(E)-Nonenal, 2(Z)-Nonenal, B(Z)-Nonenal und 2(E),G(Z)-Nonadienal. 3(Z)-Hexenal, die Cg-Aldehyde und die beiden Vinylketone sind mit hohen Aromawerten an der bohnig, grasigen Geruchsnote des Reversionsgeschmackes beteiligt.

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

“…Various esters exhibiting fruity or flowery aroma notes, were identified in the whisky distillate (Table 1), namely, ethyl 2-methylbutanoate (4), 3-methylbutyl acetate (8), ethyl hexanoate (10), ethyl methylpropanoate (2), ethyl butanoate (3), 2-phenylethyl acetate (23), 2-phenylethyl propanoate (26), transethyl cinnamate (34), and ethyl 2-phenylacetate (19). Ethyl 2-methylbutanoate (4) was shown to be present as a nearly pure (S)-enantiomer (98%) when analyzed on a chiral cyclodextrin phase (data not shown).…”

Potent odorants of boiled potatoes

“…Pure samples of the compounds listed in Tables 1 -3 2-acetyl-1-pyrroline [12], (Z)-1,5-octadien-3-one [13], (Z)-2-and (Z)-3-nonenal [14], (E,Z)-2,4-decadienal [15], trans-4,5-epoxy-(E)-2-nonenal and trans-4,5-epoxy-(E)-2-decenal [16].…”

Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos

“…Segundo dados da literatura, a auto-oxidação de lipídios resulta na formação de aldeídos voláteis 44 . Alguns bem conhecidos são o hexanal, (Z)-2-nonenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal e os isômeros do 2,4-decadienal, oriundos da quebra de hidroperóxidos de lipídios 45 . A ocorrência desses compostos voláteis no café verde e no torrado não é surpreendente, considerando que os lipídios representam aproximadamente 13% em média do café verde e que o ácido linoléico representa mais da metade do conteúdo de ácidos graxos desse material 4,46,47 .…”