Fette Seifen Anstrichmittel · 1988 · 38 citations · 17 references
AgricultureFood ScienceFood AnalysisFood ChemistrySensory EvaluationAroma CompoundsFlavor DevelopmentFlavor EvaluationVolatile Aroma AnalysisVolatile Organic CompoundsVolatile Substance AnalysisAroma Compound AnalysisAroma Compound IdentificationAroma ReversionAroma Volatile FormationVolatile Aroma Compound FormationVolatile Aroma FormationVolatile Compound AnalysisVolatile Flavor Compounds
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, 1‐octen‐3‐one, 1,5(Z)‐octadien‐3‐one, nonanal, 2(E)‐nonenal, 2(Z)‐nonenal, 3(Z)‐nonenal and 2(E),6(Z)‐nonadienal. 3(Z)‐Hexenal, the C 9 ‐aldehydes and the two vinyl ketones contribute with high aroma values to the beany, grassy odour note of the reversion flavour.
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