A systematic characterization of the reversion flavor of soybean oil

Smouse, Thomas H.; Chang, Stephen S.

doi:10.1007/bf02908549

Cited by 102 publications

(54 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…2,4-Decadienal is known to be one of the most important flavor contributors to deep-fat-fried foods. 2-Pentylfuran is also the oxidation product of linoleic acid and has been known as one of the compounds responsible for the reversion flavor of soybean oil (45,46). Ethyl vinyl ketone and cis-2-(l-pentenyI)furan are autoxidation products of linolenic acid (45).…”

Section: Soy Milk and Fermented Soy Milkmentioning

confidence: 99%

Flavor chemistry of Chinese foods

Ho¹,

Zhang²,

Shi³

et al. 1989

Food Reviews International

View full text Add to dashboard Cite

The rich and delicate flavors are the mam reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, 254 HO ET AL.shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.The Chinese have developed one of the most sophisticated cuisines in the world. Every day a billion mouths help to make Chinese food better and better. While it is often said that a common written language holds the Chinese civilization together, chopsticks, perhaps, play a stronger role as "cultural cement" than the Chinese writing brush (1).The rich and delicate flavors are the main reason that Chinese" cuisine is so well liked and popular. Seasonings and spices are heavily used in most Chinese foods. Explicit recommendations for the use of seasoning appear in Li Ji (The Book of Rites), believed to have been written in the Spring-Autumn Era (before 476 B.C.). For instances:For seasoning, mostly sourness in the spring, mostly bitterness in the summer, mostly spiciness in the autumn, mostly saltiness in the winter, moderated always with smooth and sweet seasonings.... (1) Climate has a considerable influence on the seasonings favored in any particular geographical area. The people of Sichuan and Hunan, situated in the Yangtze River Basin, use chili peppers with a heavy hand in their cooking; in the Yellow River Basin areas, large quantities of scallion and garlic are consumed; and in the coastal provinces of Guandong, Fujian, and Taiwan, ginger root is preferred.An attempt is made here to review the flavor chemistry of some seasonings and spices commonly used in Chinese foods. Special efforts are paid to discussion of the possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes. Selected examples of the flavors of traditional Chinese foods are also presented. SOY SAUCE FLAVORSoy sauce is the most popular condiment used in Chinese cuisine. Many Chinese consider their food "naked" without the presence of soy sauce. In the production of genuine fermented soy sauce, heat-treated soybean and wheat are cultured with Aspergillus oryxae or sojae and then mixed with salt water to make a mash. The mash is fermented with lactobacilli and yeast, and then is well aged to make soy sauce (2).

show abstract

Section: Soy Milk and Fermented Soy Milkmentioning

confidence: 99%

Flavor chemistry of Chinese foods

Ho¹,

Zhang²,

Shi³

et al. 1989

Food Reviews International

View full text Add to dashboard Cite

show abstract

“…This fraction is neutral lipid, in which by heating gives rise to aliphatic aldehydes, ketones, esters, and alcohols. The large number of aldehydes with these high concentrations have been reported in the volatile decomposition products of neutral lipids (12,13). Ketones are forming the secondary remarkable concentrations after aldehydes, in the volatile components of acetone …”

Section: Volatile Components Of Crude Soybean Oil (Co) Degummed Oilmentioning

confidence: 95%

Soybean lecithin: acetone insoluble residue fractionation and their volatile components

El-Shattory¹,

Aly²

2002

Grasas y Aceites

View full text Add to dashboard Cite

RESUMEN Lecitina de soja: fraccionamiento del residuo insoluble en acetona y sus componentes volátiles.El residuo insoluble en acetona fue aislado de la lecitina de soja. Este residuo fue fraccionado por solventes en cuatro fracciones: soluble en ácido acético, insoluble en ácido acético, fase benceno y fase insoluble en benceno.Concerniente a la constitución de los fosfolípidos de estas cuatro fracciones, se encontró que la primera fracción contiene PC, PE y PI en porcentajes del 56.0, 21.6 y 19.0 respectivamente. La segunda fracción tuvo 39% PC y 60% CER, junto a algunas trazas de PE y PI. La fase benceno está constituida principalmente por PC con algunas trazas de PE. La última fracción tuvo 80.6% CER y 20% PC. La composición en ácidos grasos de estas cuatro fracciones junto a los solubles en acetona, aceite de soja crudo y desgomado y fosfolípidos totales fueron registradas. Por lo general, se encontró que los ácidos grasos mayoritarios saturados e insaturados fueron el palmítico y linoléico. Los componentes volátiles de estas muestras excepto la insoluble en ácido acético fueron determinadas. Cuarenta y nueve compuestos fueron separados. Treinta y dos componentes incluyendo aldehidos alifáticos, cetonas, alcoholes, ésteres y ácidos fueron identificados. Los aldehídos y cetonas mostraron un cambio en las siete muestras. Estos aumentaron por el desgomado.El 4,5-dimetilelisoxazol tuvo un fuerte flavor a lecitina, así puede usarse como indicador para el proceso de desgomado. El 2-pentilfurano mostró una disminución significativa por el desgomado. Otros compuestos, tales como ésteres y alcoholes no tuvieron efectos distintivos sobre los productos volátiles a lo largo del proceso. PALABRAS-CLAVE: Aceite desgomado -Acetona -Acido acético -Componentes volátiles -Fracción bencénica -Fosfolípido -Lecitina de soja. SUMMARY Soybean lecithin: acetone insoluble residue fractionation and their volatile components.The acetone insoluble residue was isolated from soybean lecithin. This residue was solvent fractionated resulted in four fractions, namely, acetic acid soluble, acetic acid insoluble, benzene phase and benzene insoluble phase.Concerning phospholipid constitution of these four fractions, it was found that the first fraction contains PC, PE and PI in percentages of 56.0, 21.6 and 19.0 respectively. The 2 nd fraction makes 39% PC and 60% CER, besides some traces of PE and PI. The benzene phase is mainly all PC with some traces of PE. The last fr action is 80.6% CE R and 20% P C. The fatt y acid composition of these four fractions besides soluble in acetone, crude and degummed soybean oil and total phospholipids was recorded. Generally, it was found that the major saturated and unsaturated fatty acids were palmitic and linoleic. Volatile components of these samples except acetic acid insoluble were reported. Fourty nine compounds were separated. Thirty two components including aliphatic aldehydes, ketones, alcohols, esters and acids were identified. Aldehydes and ketones showed a changed through the seven samples. Th...

show abstract

“…2-Pentyl furan has been identified as a component of the volatile decomposition products of autoxidised soybean and cottonseed oils [3][4][5], is sold as a flavour enhancer [6] and has also been reported in a concentration of 0.05-0.1 ppm in roasted coffee beans [7]. 2-Pentyl furan has also been reported in asparagus, rice, potatoes, pork and parsley among other food products [8][9][10][11][12][13][14] and as a marker for sick building syndrome [15].…”

Section: Introductionmentioning

confidence: 97%