Record Details

Title:
Studies on flavor components in soybean. Pt.2. Phenolic acids in defatted soybean flour
Publication date:
1966
Summary:
Ethanol (1:1) extract of defatted soybean flour was fractionated systematically and the resulting phonolic acid fraction was investigated. This fraction and strong phenol-like flavor and contained at least seven phenolic acids including syringic, vanillic, ferulic, genetic, salicylic, p-coumaric, and p-hydroxybenzoic acids. The main component among these was syringic acid, which was isolated as 3,5-dinitrobenzoate. In addition, two isomers of chlorogenic acids, presumably isochlorogenic andchlorogenic acids approximately in a ratio of 1:10, were found in this extracrt. These substances have sour, bitter and astringent flavors. [AS]
Call number:
REP.SB-0620
Journal citation:
v.30(4):364-369, AGRICULTURAL AND BIOLOGICAL CHEMISTRY
Contact information:
harvest@worldveg.org

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 Record created 2017-10-01, last modified 2019-01-10


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