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.
All Science Journal Classification (ASJC) codes
- Chemical Engineering(all)
- Organic Chemistry