Abstract
Volatile compounds were isolated from 150 lb of commercial oil-free soybean lecithin by vacuum distillation. The isolated volatile compounds were subjected to extensive gas chromatographic fractionation, and the pure fractions thus obtained were identified by mass spectrometry. A total of 79 compounds have been identified. Most of the compounds identified can be postulated as autoxidative decomposition products of unsaturated fatty acids of phospholipids. Isophorone, an acetone-derived compound, was shown to be predominantly responsible for the undesirable flavor of oil-free soybean lecithin. Several nitrogen-containing compounds, e.g., nitriles, acetoxime and 4,5-dimethylisoxazole, were identified as unique volatile compounds from phospholipids.
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Kim, H., Ho, CT. & Chang, S.S. Isolation and identification of volatile flavor compounds in commercial oil-free soybean lecithin. J Am Oil Chem Soc 61, 1235–1238 (1984). https://doi.org/10.1007/BF02636260
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DOI: https://doi.org/10.1007/BF02636260