Studies on flavor components in soybean. Pt.2. Phenolic acids in defatted soybean flour
1966
REP.SB-0620
Details
Title
Studies on flavor components in soybean. Pt.2. Phenolic acids in defatted soybean flour
Publication Date
1966
Call Number
REP.SB-0620
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]
Journal Citation
v.30(4):364-369, AGRICULTURAL AND BIOLOGICAL CHEMISTRY
Contact Information
harvest@worldveg.org
Record Appears in
Research > Published Articles