Identification of volatile flavor compounds developed during storage of a deodorized hydrogenated soybean oil

Hydrogenated soybean oil, even after it has been thoroughly deodorized, will develop a characteristic, objectionable flavor known as hydrogenation flavor during storage. The volatile compounds in such an oil were isolated, fractionated by gas chromatography, and the gas chromatographic fractions identified by IR and mass spectrometry. A total of 48 compounds was identified. Among them, 2‐ trans ‐6‐ trans ‐octadienal, and higher alcohols and lactones, appeared to play an important role in contributing to the hydrogenation flavor.