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Diacetyl as the buttery flavor component in soybean oil

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

Soybean oil often exhibits a buttery flavor in the early stages of autoxidation. Molecular distiliates from “buttery” soybean oil consisted of aqueous and oily layers. The aqueous layer contained the buttery flavor. During gas chromatography, the buttery flavor compound had a retention time similar to diacetyl on both polar and nonpolar columns. Diacetyl-bis-2,4-dinitrophenyl-hydrazone was isolated from the aqueous layer of the distillate. Diacetyl added to fresh soybean oil faithfully reproduced the buttery flavor.

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Author information

Authors and Affiliations

  1. Department of Dairy and Food Industry, Iowa State University, Ames, Iowa

    R. G. Seals & E. G. Hammond

Authors
  1. R. G. Seals
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  2. E. G. Hammond
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Additional information

Journal Paper No. J-5107 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa Project No. 1517.

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Cite this article

Seals, R.G., Hammond, E.G. Diacetyl as the buttery flavor component in soybean oil. J Am Oil Chem Soc 43, 401–402 (1966). https://doi.org/10.1007/BF02646798

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  • DOI: https://doi.org/10.1007/BF02646798

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