Cis and trans‐2‐(1‐pentenyl) furan were postulated as possible contributors to the reversion flavor of soybean oil. These compounds were synthesized, and structures were confirmed by infrared, nuclear magnetic resonance, and mass spectroscopy. Organoleptic evaluation of them in oil suggested that they could contribute to the beany and grassy note of the reverted soybean oil. This approach to flavor problems of food was given a new name — reverse phase flavor chemistry.
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Ho et al. (1978) studied this question.
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