1965 年 14 巻 5 号 p. 241-246
Soybean oil was oxidized at 110°C until strong rancid flavor developed, and was distilled at 80°C under 0.050.1mmHg.
The volatile flavor components were condensed in a trap cooled with liquid nitrogen and were extracted from trap contents with a few drops of ethyl ether. The flavor concentrate was separated with 10% Na2CO3, Girard's T reagent into three fractions, namely, acid, carbonyl and other compounds (named non-carbonyl), respectively. Each fraction was fractionated by gas chromatography. Isolated compounds were classified by quality test using mercuric acetate, silver oxide and 3-nitro-phthalic anhydride, using at least two stationary phases. Several of them were further verified by infrared spectroscopy.
In carbonyl and acid fraction the following compounds were characterized; C2, C5C9 n-alkanal, C4C9 2-alkenal, C7, C10 2, 4-dienal, C2C6 n-saturated fatty acid, and C3C5 unsaturated fatty acid. The noncarbonyl fraction was mainly composed of saturated and unsaturated alcohols, and pent-1-en-3-ol, n-amyl alcohol and oct-1-en-3-ol were identified.