Identification of 2-Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil |
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| Authors: | R G KRISHNAMURTHY T H SMOUSE B D MOOKHERJEE B R REDDY STEPHEN S CHANG |
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| Affiliation: | Department of Food Science, Rutgers, The State University New Brunswick. New Iersey |
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| Abstract: | SUMMARY— 2-Pentyl furan is identified as a component of the volatile decomposition products of slightly autoxidized soybean and cottonseed oils and those of thermal oxidation of corn oil and hydrogenated cottonseed oil. The flavor threshold of this compound in oil at room temperature is 1 ppm. At concentrations of 1-10 ppm, it imparts to the oil a characteristic beany odor and flavor reminiscent of those of a reverted soybean oil. Expert organoleptic panels consistently identified a deodorized cottonseed oil containing 5 ppm of 2.pentyl furan as a reverted soybean oil. It is proposed that this compound is formed by autoxidation of linoleic acid. |
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