The hardening flavor that develops in hydrogenated linseed oil and soybean oils during storage was recently identified as 6‐nonenal. According to the theory of Farmer, certain iso ‐linoleic acids must be the precursors of this unsaturated aldehyde. By means of oxidation experiments on 9,15‐, 8,15‐, and 7,15‐ iso ‐linoleic acids, it was established that only the first two iso ‐acids are the precursors of this typical flavor.
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Keppler et al. (1967) studied this question.
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