Flavour Deterioration of Soya-bean Oil: Identification of Intense Odour Compounds Formed during Flavour Reversion

Aroma dilution analysis of a volatile concentrate isolated from reverted soya-bean oil resulted in 11 odour compounds having high aroma values. Nine of these compounds were identified as: 3(Z)-hexenal, octanal, 1-octen-3-one, 1,5(Z)-octadien-3-one, nonanal, 2(E)-nonenal, 2(Z)-nonenal, 3(Z)-nonenal and 2(E),6(Z)-nonadienal. 3(Z)-Hexenal, the C₉-aldehydes and the two vinyl ketones contribute with high aroma values to the beany, grassy odour note of the reversion flavour.