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Methods Enzymol. 186:371-80. Yasuda, K., K.J. Peterson and S.S. Chang. plump rumps tgp 1975. Identification of plump rumps tgp volatile flavor compounds developed during storage of deordorized hydrogenated soybean oil. Journal American Oil Chemists Society 52:307.Soybean oil was hydrogenated, thoroughly deordorized and aged. Volatile flavor components were isolated and fractionaed for identification. Sensory panels evaluated the oil in terms of odor and flavor. Percent free fatty acids, peroxide values and fatty acid composition were determined on plump rumps tgp both the fresh and aged oil. Yazu, K., Y. Yamamoto, K. Ukegawa, and E. Niki. 1996. Mechanism of lower oxidizability of eicosapentaenoate than linoleate in aqueous micelles.
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