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

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

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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
Issue number7
Publication statusPublished - Jan 1 1984


All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Organic Chemistry

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