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ABSTRACT: Hydrogenated soybean oil, even after it has been thoroughly deodorized, will develop a characteristic, objectionable flavor
known as hydrogenation flavor during storage. The volatile compounds in such an oil were isolated, fractionated by gas chromatography,
and the gas chromatographic fractions identified by IR and mass spectrometry. A total of 48 compounds was identified. Among
them, 2-trans-6-trans-octadienal, and higher alcohols and lactones, appeared to play an important role in contributing to the hydrogenation flavor.
Journal of Oil & Fat Industries 04/2012; 52(8):307-311. · 1.77 Impact Factor
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Journal of Food Science 08/2006; 40(5):948 - 954. · 1.66 Impact Factor
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ABSTRACT: The presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.
Journal of Food Science 08/2006; 42(4):1102 - 1106. · 1.66 Impact Factor
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ABSTRACT: Techniques involved in the study of volatile flavor compounds of cooked meat, including isolation of the volatile flavor compounds, fractionation of the isolated volatiles by gas chromatography and identification of the pure gas chromatographic fractions by infrared and mass spectrometry are reviewed. The volatile compounds identified to date, as components of cooked meat, such as boiled beef and roast beef, are reported. The importance of heterocyclic compounds containing oxygen, nitrogen and sulfur in the ring and pyrazine compounds to the flavor of meat are discussed with their possible mechanisms of formation. The possible use of high pressure liquid chromatography for the fractionation of the less volatile flavor compounds in cooked meat and the many difficulties of this technique are reviewed. The deterioration of flavor during storage and processing as caused by the qualitative and quantitative changes of flavor compounds are discussed with detailed information on the change of flavor compounds during the retorting of beef stew.
Journal of Food Science 08/2006; 42(2):298 - 305. · 1.66 Impact Factor
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ABSTRACT: Previous work provided evidence for the occurrence of new alkyloxazoles and alkylthiazoles in the volatiles of cocoa butter from roasted cocoa beans. The synthesis, mass spectral data and sensory properties of these compounds are reported.
Journal of Food Science 08/2006; 48(5):1570 - 1571. · 1.66 Impact Factor
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ABSTRACT: Volatile flavor compounds were isolated from 70 kg of freshly roasted Florida Runner peanuts by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by infrared and mass spectrometry. A total of 131 compounds was identified. The following compounds are reported for the first time as flavor components of roasted peanuts: five lactones, incluing γ-crotolactone, 3-methyl-γ-crotolactone and 5-hydroxy-4-nonenoic acid, lactone; four pyrazines, three pyrroles; three pyridines, 13 sulfides, including three monosulfides, six disulfides and four trisulfides; seven thiazoles, two thiophenes, five furanoids, including 2-methyL3(2H)furanone; five oxazoles, three oxazolines, including 2-methyl-3-oxazoline; 12 hydrocarbons, one alcohol, one ketone, two acids, two esters, 2-acetoxy-2-butene, and maltol.
Journal of Food Science 08/2006; 47(1):127 - 133. · 1.66 Impact Factor
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ABSTRACT: SUMMARY— 2-Pentyl furan is identified as a component of the volatile decomposition products of slightly autoxidized soybean and cottonseed oils and those of thermal oxidation of corn oil and hydrogenated cottonseed oil. The flavor threshold of this compound in oil at room temperature is 1 ppm. At concentrations of 1-10 ppm, it imparts to the oil a characteristic beany odor and flavor reminiscent of those of a reverted soybean oil. Expert organoleptic panels consistently identified a deodorized cottonseed oil containing 5 ppm of 2.pentyl furan as a reverted soybean oil. It is proposed that this compound is formed by autoxidation of linoleic acid.
Journal of Food Science 08/2006; 32(4):372 - 374. · 1.66 Impact Factor
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ABSTRACT: Seven unsaturated lactones, viz., the lactones of 4-hydroxy-nonenoic acid, with the double bond at the 2 and 3 position, respectively, 4-hydroxy-octenoic acid with the double bond at the 2 and 3 position, respectively, 5-hydroxy-4-nonenoic acid, 5-hydroxy-2-octenoic acid, and 5-hydroxy-2-undecenoic acid, were synthesized. Their chemical structures were confirmed by their infrared and mass spectra. Organoleptic evaluation indicated that -lactones with unsaturation at the 2 or 3 positions imparted a characteristic deep-fat fried flavor to cottonseed oil when added at 2.5 ppm. Furthermore, -lactones with unsaturation at the 3 position could improve the flavor of margarine and snack foods.
Journal of Food Science 08/2006; 43(4):1248 - 1252. · 1.66 Impact Factor
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ABSTRACT: The volatile flavor compounds of fresh, frozen beef stew were isolated, fractionated and identified by standard methodology. A total of 132 compounds was either positively or tentatively identified. A comparison of the volatile compounds and their relative amounts in the fresh, frozen stew with those previously identified in canned stew demonstrated both qualitative and quantitative differences between the volatiles of the two stews. This difference was due mostly to the greater number and amounts of the oxygen-containing compounds such as alcohols, 2-alkenals, esters, lactones, and ionones found in the fresh, frozen stew as compared with the greater number and amounts of hydrocarbons and nitrogen and/or sulfur-containing heterocycles found in the canned stew.
Journal of Food Science 08/2006; 47(5):1444 - 1448. · 1.66 Impact Factor
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ABSTRACT: Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC-mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.
Journal of Food Science 08/2006; 47(6):2068 - 2069. · 1.66 Impact Factor
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ABSTRACT: The volatile flavor constituents of defatted soy flour were isolated by a specially designed apparatus. The isolated volatiles were fractionated by gas chromatography. The fractions with characteristic beany, grassy, and green odors were identified by infrared and mass spectrometry. A total of 25 compounds was identified, including nine alcohols, six aldehydes, nine ketones, and 2-pentyl furan. Among the identified compounds, 2-pentyl furan and ethyl vinyl ketone are probably the key compounds for the beany and grassy odors of the soy flour. All the compounds identified in this study can be postulated as autoxidative decomposition products of soy lipids. Therefore, the presence of these compounds in soy flour might be due to the incomplete removal of lipids in soy flour.
Journal of Food Science 08/2006; 47(1):16 - 18. · 1.66 Impact Factor
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