Abstract
Edible refined, bleached and deodorized (RBD) soybean oil was fractionated by silicic acid column chromatography to identify minor components responsible for flavor reversion. Minor components from oil eluted with diethyl ether/n-hexane (1:1) were compared with those from corn and canola oils. All vegetable oils contain free fatty acids, diglycerides and sterols as major ingredients in this fraction. However, unusual triglycerides consisting of 10-oxo-8-octadecenoic acid and 10-and 9-hydroxy octadecanoic acids were detected in RBD and crude soybean oils.
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Endo, Y., Endo, H., Fujimoto, K. et al. Minor components responsible for flavor reversion of soybean oil. J Am Oil Chem Soc 68, 769–771 (1991). https://doi.org/10.1007/BF02662169
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DOI: https://doi.org/10.1007/BF02662169