Isolation and identification of 2‐pentenylfurans in the reversion flavor of soybean oil

Abstract

Abstract The volatile flavor compounds in a reverted soybean oil with a peroxide number of 6.0 meq/kg were isolated by semicontinuous countercurrent vacuum steam distillation. Based upon the gas Chromatographic retention times and mass spectra of the four synthesized 2‐pentenylfurans, it was found that cis‐ and trans‐2‐(l‐pentenyl)furans and a mixture of cis‐ and trans‐2‐(2‐pentenyl)‐furans are present in reverted soybean oil. At least the greater portion of 2‐(2‐pentenyl)furans identified was cis‐isomer. These compounds may contribute to the reversion flavor of soybean oil.