Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

Xinchu Weng, Tuo Wang, Chenxiao Zhang


Baked soybean oil has desired aroma which is loved by most of people. Soybean oil is one of most important vegetable oils consumed in the world. Analysis of aroma components from Baked Soybean Oil extracted by CO2 Supercritical Fluid Extraction (SFE-BSO) was performed by Gas Chromatography-Mass Spectrometry (GC-MS). The aroma components of SFE-BSO were extracted by Simultaneous Distillation Extraction (SDE). Thirty four aroma compounds in SFE-BSO were identified. 3-Methyl-1-butanol and other eleven compounds were the key aroma compounds of SFE-BSO, which were analyzed by GC-Sniffing technique.

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Copyright (c) 2017 Xinchu Weng, Tuo Wang, Chenxiao Zhang

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Journal of Food Studies (ISSN 2166-1073)

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