Isolation and identification of volatile flavor compounds in commercial oil-free soybean lecithin

Heasook Kim, Chi-Tang Ho, Stephen S. Chang

Research output: Contribution to journalArticle

15 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)1235-1238
Number of pages4
JournalJournal of the American Oil Chemists Society
Volume61
Issue number7
DOIs
StatePublished - Jan 1 1984

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Organic Chemistry

Fingerprint Dive into the research topics of 'Isolation and identification of volatile flavor compounds in commercial oil-free soybean lecithin'. Together they form a unique fingerprint.

  • Cite this