Oils belonging to linoleic‐oleic acid group may have a characteristic hardening flavor after hardening and refining. This flavor was isolated from hardened peanut oil by degassing and preparative gaschromatography. An investigation into the structure of this flavor showed it to be 2‐ trans ‐nonenal. The structure was confirmed by comparison with an authentic synthesized product. 10‐Octadecenoic and 11‐octadecenoic acid which are formed during the hardening process (isomerization) of linoleic and oleic acids, are proposed as precursors of the hardening flavor.
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Feenstra et al. (1971) studied this question.
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