Abstract
AbstractAroma dilution analysis of a volatile concentrate isolated from reverted soya‐bean oil resulted in 11 odour compounds having high aroma values. Nine of these compounds were identified as: 3(Z)‐hexenal, octanal, 1‐octen‐3‐one, 1,5(Z)‐octadien‐3‐one, nonanal, 2(E)‐nonenal, 2(Z)‐nonenal, 3(Z)‐nonenal and 2(E),6(Z)‐nonadienal. 3(Z)‐Hexenal, the C9‐aldehydes and the two vinyl ketones contribute with high aroma values to the beany, grassy odour note of the reversion flavour.
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