Some carbonyl flavor compounds of oxidized soybean and linseed oils

Abstract

Abstract Evidence is presented that 2,3‐pentanedione, as well as diacetyl, contributes to the buttery flavor found in the early stages of oxidation of soybean oil. Components with a fishy and potatoey flavor were found in distillates from soybean oil that had a fishy or paint‐like flavor. Linseed oil proved a reliable source of these flavor compounds. The fishy compound was identified as cis ‐4‐heptenal and the potatoey compound is probably 2,4‐pentadienal. Mechanisms for the production of these compounds are suggested.