ABSTRACT: 2‐Pentylfuran and isomers of 2‐pentenylfuran are known to be mainly responsible for the undesirable reversion flavor of soybean oil. Solid‐phase microextraction ‐ gas chromatography ‐ mass spectrometry was used to isolate, separate, and identify 2‐pentylfuran and isomers of 2‐pentenylfuran from soybean oil containing 5 ppm chlorophyll in a gas‐tight sample bottle during oxidation under light. Both 2‐pentylfuran and isomers of 2‐pentenylfuran increase as light exposure time and added chlorophyll increased. The compounds were neither formed in the oil containing 5 ppm chlorophyll under dark nor in the chlorophyll‐free soybean oil under light. The singlet oxygen oxidation mechanism for the formation of 2‐pentylfuran from linoleic acid and isomers of 2‐pentenylfuran from linolenic acid are proposed. Removal of chlorophyll will reduce reversion flavor formation.
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Min et al. (2003) studied this question.
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