Isolation and identification of 2-pentenylfurans in the reversion flavor of soybean oil-Reference-Cited by-同舟云学术

Isolation and identification of 2-pentenylfurans in the reversion flavor of soybean oil

Published:1983-03 Issue:3 Volume:60 Page:553-557
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Chang Stephen S.¹,Shen Guo-Hui¹,Tang Jian¹,Jin Qi Zhang¹,Shi Huang¹²,Carlin James T.¹³,Ho Chi-Tang¹⁴

Affiliation:

1. ; Department of Food Science, Cook College New Jersey Agricultural Experiment Station, Rutgers; The State University of New Jersey; 08903 New Brunswick NJ

2. Department of Chemical Engineering; Wuxi Institute of Light Industry; Wuxi People's Republic of China

3. Scientific Research Institute of Fragrance and Flavor Industry; Ministry of Light Industry; Shanghai People's Republic of China

4. Pepsico, Inc., Valhalla; 10595 New York NY

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. SOYBEAN OIL in the Food Industry

2. The volatile decomposition products and the organoleptic characteristics of the oxidative polymers of ethyl linoleate

3. The relationship between the oxidative polymers of soybean oil and flavor reversion

4. A systematic characterization of the reversion flavor of soybean oil

5. Chang , S.S. T.H. Smouse R.G. Krishnamurthy B.D. Mookherjee B.R. Reddy Chem. Ind. 1926 1966

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