Effect of Furan Fatty Acids and 3-Methyl-2,4-nonanedione on Light-Induced Off-Odor in Soybean Oil.

Takashi Sano, Ryo Okabe, Maiko Iwahashi, Jun Imagi, Toshiro Sato, Toshiyuki Yamashita, Eiichiro Fukusaki, Takeshi Bamba

Journal of agricultural and food chemistry 2017 Mar 15

filter terms:

Soybean oil is one of the most widely consumed vegetable oils. However, under photooxidative conditions, this oil develops a beany and green off-odor through a mechanism that has not yet been elucidated. Upon photooxidation, 3-methyl-2,4-nonanedione (3-MND) produces a strong aroma. In this study, the effect of furan fatty acids and 3-MND on odor reversion in soybean oil was investigated. Our findings suggest that the observed light-induced off-odor was likely attributable to the furan fatty acids present in the oil through the generation of 3-MND. While 3-MND may not be directly responsible for the development of light-induced off-odor, this compound appears to be involved because off-odor was detected in canola oil samples containing added 3-MND. In addition, in the present work, 3-hydroxy-3-methyl-2,4-nonanedione, which is derived from 3-MND, was identified for the first time in light-exposed soybean oil and shown to be one of the compounds responsible for odor reversion.

Citation

Takashi Sano, Ryo Okabe, Maiko Iwahashi, Jun Imagi, Toshiro Sato, Toshiyuki Yamashita, Eiichiro Fukusaki, Takeshi Bamba. Effect of Furan Fatty Acids and 3-Methyl-2,4-nonanedione on Light-Induced Off-Odor in Soybean Oil. Journal of agricultural and food chemistry. 2017 Mar 15;65(10):2136-2140