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Flavor reversion in soybean oil

I. Preliminary spectral absorption and isolation studies

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Oil & Soap

Summary

The ultraviolet spectral changes produced in soybean oil by treatment with heat and visible and ultraviolet light have been determined. Heat treatment appears to cause more deep-seated changes than does exposure to visible or ultraviolet irradiation. Distinct flavor changes occur in soybean oil under these different conditions; that produced by visible light of strong intensity being the easiest to recognize.

A preliminary study is reported on the methods used to concentrate and isolate the substances responsible for the off-flavor of heat-treated soybean oil.

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Author information

Authors and Affiliations

  1. Department of Chemistry, University of Pittsburgh, USA

    Calvin Golumbic, C. J. Martin & B. F. Daubert

Authors
  1. Calvin Golumbic
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  2. C. J. Martin
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  3. B. F. Daubert
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Additional information

The generous financial assistance of the National Association of Margarine Manufacturers is gratefully acknowledged.

Contribution No. 592 from the Department of Chemistry, University of Pittsburgh.

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Golumbic, C., Martin, C.J. & Daubert, B.F. Flavor reversion in soybean oil. Oil Soap 23, 187–191 (1946). https://doi.org/10.1007/BF02545633

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  • DOI: https://doi.org/10.1007/BF02545633

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