Techniques for flavor and odor evaluation of soy oil

Means of evaluating soybean oil for flavor on a “now” basis and on a “predictive” basis are presented. Emphasis is placed on more recent objective methodology for measuring oil volatiles and using their correlation with flavor. Applications of a modified volatile technique for use with soy isolates or soy proteins is shown. The importance of sensory analysis and a summary of methodology currently being used are discussed.     

Edible oil quality as measured by thermal release of pentane

As part of their thermal decomposition products, fatty hydroperoxides produce normal hydrocarbons. The extent of hydrocarbon formation can be measured and associated with the quality and potential stability of an oil. Edible oils containing linoleic acid develop 13-hydroperoxy-9,11-octadecadienoic acid as one product of autoxidation. On thermal decomposition this hydroperoxide yields pentane; the amount released has been correlated with the flavor scores of fresh and aged soybean and cottonseed oils and with the peroxide values of these oils. The quantity of pentane released has an inverse linear relationship to flavor score and a direct linear relationship to peroxide values. Edible oils exposed to light exhibit a different relationship between flavor score and thermally derived pentane than do the same oils when autoxidized in the dark. Presented at AOCS Meeting, New Orleans, May 1967.     

Edible quality rice bran oil from high ffa rice bran oil by miscella refining

Rice bran oils high in free fatty acids (FFA) can be converted to cooking oil having low unsaponifiable matter and light color by a combination of miscella dewaxing and miscella refining.     

Conversion of used frying oil to diesel fuel by transesterification: Preliminary tests

Used frying oil was transesterified by reaction with excess alcohol under both acidic and basic conditions. The alcohols used were: methanol, ethanol, 1-propanol, 2-propanol, 1-butanol and 2-ethoxyethanol. Yields of the fuels determined by gas chromatography and their viscosities are reported. The best result was obtained using methanol with catalysis by potassium hydroxide. The methyl ethyl and 1-butyl esters all ran very well in short-term engine tests with a laboratory high-speed diesel engine.     

An aliphatic amine cured rubber modified epoxide adhesive: 1. Preparation and preliminary evaluation using a room temperature cure

Methods of preparing epoxy resins capable of being cured at room temperature to yield adhesives of high shear and peel strengths are examined. The preferred formulation consists of reacting the diglycidyl ether of bisphenol A with a dicarboxy-terminated butadiene—acrylonitrile (CTBN) rubber (10–15 phr) at 150°C for a minimum period of 2 h. These materials may be cured with diethyleneglycol bis-propylamine at room temperature for 3 days to yield adhesives which have shear and peel strengths of about 32 MN/m² and 5 kN/m respectively at 10 phr CTBN and about 26 MN/m² and 8 kN/m at 15 phr CTBN.     

Fatty acids analysis by high resolution nuclear spin resonance. A preliminary evaluation

High resolution nuclear spin resonance spectra of four fatty acid methyl esters have been presented and discussed from the standpoint of applying this instrumentation to the analysis of the possible eight-component system resulting from the hydrogenation of linolenic acid. If one of the constituents other than 9- or 12-oleic acid can be neglected or found by another method, the analysis seems possible. Experimental conditions for the accurate reproduction of the relative intensities of the spectral bands must first be found. Presented at 33rd fall meeting, American Oil Chemists’ Society, Los Angeles, Calif., September 28–30, 1959. This study was in part funded by the U. S. Department of Agriculture, Peoria, Ill., under their Contract No. 12-14-100-501 (71).     

荧光分光光度法测定船舶机舱污水中的油

叙述了用荧光分光光度法测定船舶机舱废水中油的最佳实验条件和方法,通过研究几种机舱污油的荧光光谱图,选择了最大激发波长３１０ｎｍ,发射波长３６５ｎｍ,该８法工作曲线线性范围为０．００５￣１０．０ｍｇ／Ｌ,样品实测时标准偏差Ｓ＝０．００２￣１．０３,变异系数〈５％,加标回收率９４％￣１０６％。     

Oxidation and quality of soybean oil: A preliminary study of the anisidine test

The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans. A highly significant correlation (−0.68) was found between the anisidine values of salad oils from sound soybeans and their flavor scores. Multiple correlations between flavor scores, anisidine, and peroxide values yielded a correlation of 0.81 and provided a method for predicting the initial flavor scores of sound soybean salad oils. Similar data for oils from damaged beans gave a highly significant, but lower, correlation (−0.65). Comparative studies indicated that sound crude oils usually contain lower levels of oxidation products than damaged crude. Oxidation in both sound and damaged crudes increased roughly in proportion to iron content. Reproducibility of the test and the effects of hydrogenation, accelerated storage, and fluorescent light on anisidine values were studied. Analysis of damaged oils before and after deodorization showed that little, if any, reduction of anisidine value occurred. Deodorization of sound oils, however, lowered anisidine values. In comparison with damaged oils, the anisidine values of sound oils were lower at comparable stages of processing. The poor quality of damaged soybean oil was substantiated by organoleptic evaluations. Flavor scores of oils given special processing treatments increased as anisidine values decreased.     

Edible oil nanoemulsion: An organic nanoantibiotic as a potential biomolecule delivery vehicle

Water-insoluble bioactive compounds typically require the formulation of lipophilic, antimicrobial delivery system to enhance their bio accessibility. Edible delivery system, in this contrast, plays an important role in food and medical industry. In the present study, an attempt has been made to increase the bioavailability of a model bioactive compound α-tocopherol as a food supplement through edible (coconut) oil nanoemulsion. A 9.5?mg?mL^?1 of encapsulation capacity was obtained with almost 100% release of the loaded α-tocopherol within 24?h. The nanoemulsions were analyzed for various physical and chemical stability parameters, namely, solvent, ionic concentration, temperature, rotatory motion, and various gastrointestinal pH zones. The prepared nanoemulsions were found stable to these parameters. The synthesized nanoemulsions were also evaluated for their biocompatibility and antimicrobial activity. The result showed reasonable cell viability (biocompatibility) with apposite antimicrobial activity confirming the synthesized nanoemulsion as a potential delivery vehicle. Experimental release data were fitted by combining a diffusion-controlled (Higuchi model) and a kinetic-controlled (first-order kinetics) models. The contribution of kinetic-controlled release was found about 70% and that of diffusion-controlled release was found about 30%. The present study reveals plausible application of edible oil nanoemulsion in food, beverages, and health care industries.     

油田注入水中二氧化氯杀菌试验研究

为控制大庆油田注入水中细菌的数量和减少硫化物的危害,作者在油田污水注入站进行了二氧化氯杀菌试验,确定了二氧化氯的最佳投加浓度.结果表明,当储水罐内回注水中投加的二氧化氯质量浓度在40mg/L以上时,对污水中硫酸盐还原菌、腐生菌和铁细菌的灭菌率可达90%,回注水中的硫化物含量也明显减少,细菌与硫化物指标达到油田注水标准.腐蚀率却随着二氧化氯浓度的增大而逐渐增加,最高达到0.069 mm/a.在回注水中二氧化氯质量浓度为40 mg/L时,腐蚀率达到Q/SYDQ 0605-2006企业标准.     

A new variety of low-linolenic rapeseed oil; Characteristics and room-odor tests

Two Canadian rapeseed oils, “Westar” and “low-linolenic”, supplied by the Canola Council were studied and compared with a French rapeseed. The linolenic acid content of the low-linolenic variety is about 3%. This drop in the C18∶3 is completely compensated for by an increase in the C18∶2. Seventy-two percent of the triglycerides with at least one linolenic chain disappeared. A strong increase in the OOL and OLL was observed. The room-odor tests showed that the “low-linolenic” had a significantly higher odor score than the French rapeseed and the “Westar”, both of these being very similar. A fruity odor dominated in the “low-linolenic”, and the fishy painty odors were particularly reduced.     

苏丹高酸原油两段催化裂化初步研究

在小型提升管催化裂化实验装置上进行了苏丹高酸原油两段提升管催化裂化的实验研究,考察了LTB-2催化剂和ZC-7300催化剂对苏丹高酸原油的催化裂化效果.结果表明苏丹高酸原油虽然性质较差,但是很容易催化裂化.苏丹高酸原油在ZC-7300催化剂上的转化率很高,但产物分布较差,尤其是柴油的收率太低;采用LTB-2催化剂时,苏丹高酸原油的转化率较低,但柴油和低碳烯烃的收率较高,同时可以完全脱除其中的石油酸.在丙烯产率高达20.18%的情况下,柴油收率可以达到21.63%,而且汽油的烯烃含量非常低.由于原料的残炭很高,焦炭的产率非常高,将增加烧焦负荷.     

Elderberry seed oil (Sambucus canadensis L.): preliminary communication

Summary The seed oil of the American elder (S. canadensis L.), like that of other members of this genus on which data are extant, is a drying oil. In so far as present information reveals, it appears that genetic relationships are here qualitatively reflected by biochemical similarities in the fatty oils. Yields of the latter depend upon the nature of the menstruum employed. A paper presented at the Fall Meeting, A.O.C.S., Chicago, October 8–9, 1936.     

A critical evaluation of thermal fractionation of butter oil

Butter was fractionated on the basis of temperature (17–29°C) without agitation using slow cooling of melted anhydrous fat in conjunction with gentle vaccum filtration to produce four solid and four liquid fractions. Each of the fractions was analyzed for fatty acid composition, triglyceride profile, and characterized by gel permeation high performance liquid chromatography and differential scanning calorimetry thermograms. Fatty acid analysis indicated that the solid fractions had slightly higher amounts of palmitic and stearic acid and lower levels of oleic acid, while the remaining analyses did not indicate any substantial compositional differences between the fractions. Although the 29°C solid fraction (∼10%) could be said to be somewhat unique, the natural variation in the normal seasonal composition of butterfat was almost equal to that obtained by fractionation. The experimental physicochemical data obtained for the fractions in this study extend and verify previous work on butteroil fractionation, and indicate that thermal fractionation has marginal merit. On the other hand, literature describing more positive thermal butteroil fractionation results obtained by the properietary Tirtiaux process (Fleurus, Belgium), indictes that it may be a more expedient avenue to explore and let market forces determine whether fractionation has a future in Canada and North America.     

The bleaching of soybean oil. A spectrophotometric evaluation

Summary Bleaching results are evaluated spectrophotometrically by measuring the change in the absorbances at 455 and 670 (or 665) millimicrons, respectively. Three bleaching clays (one was activated) and two activated carbons were used for decolorizing soybean oils made break-free by either alkali refining or acetic anhydride water degumming. Bleaching times varied from 10 to 40 min. with 30 min. being used in the evaluations. Although bleaching at a temperature of 265°F. removed more color than bleaching at 125° or 220°F., the latter temperature was used in this study. Most of the bleaching was done under vacuum although using a nitrogen pressure of 50 p.s.i.g. removed more color. Results are expressed by Freundlich isotherms, and a bleaching chart for the control of plant bleaching is given. It is shown that in the bleaching of soybean oil primary consideration should be given to the removal of green pigment. Now with E. I. du Pont de Nemours Company Inc., Kinston, N. C.     

Biochemical modification of fats by microorganisms: A preliminary survey

Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil. Some soybean oil was consumed by many microorganisms, and some was also hydrolyzed to free fatty acids.Aspergillus oryzae, two different strains ofAmylomyces rouxii andRhizopus oligosporus hydrolyzed the oil completely (95%). The fatty acids fromAspergillus flavus fermentation contained less linolenic acid than the original soybean oil. Lipase was found intra- and extracellularly when microorganisms were grown in the presence of soybean oil. Deceased.     

A preliminary study on platelet aggregation in postmenopausal women consuming extra-virgin olive oil and high-oleic acid sunflower oil

The purpose of the present study was to examine the effects of two monounsaturated fatty acid-rich oils, extravirgin olive oil (EVOO) and high-oleic sunflower oil (HOSO), on platelet aggregation in 14 postmenopausal women (aged 62.9 ± 1.8 yr) with high-fat dietary habits. Both oils contained oleic acid as the major compound (≈76% of total fatty acids), but the content of palmitic and linoleic acids and many minor compounds was significantly different. These oils were used as the only culinary fats during two 28-d periods, and represented ≈62% of the total lipid intake (≈46% of total energy consumption). Other dietary components were matched. The daily energy contribution of saturated, monounsaturated, and polyunsaturated fatty acids to the total energy consumption was 11.8, 28.5, and 2.8%, respectively, during the EVOO dietary period and 10.3, 27.8, and 4.6%, respectively, with HOSO. Aggregation in platelet-rich plasma was measured after addition of ADP. Platelet aggregation (expressed as cm/5 min) was significantly lower after the EVOO diet than after HOSO (2.1 ± 1.1 and 3.0 ± 1.4, respectively; P<0.05). Although maximal aggregation time was 40.2% higher in HOSO than in EVOO, the difference was not significant. Independent of serum cholesterol level, platelet aggregation tended to be different on the EVOO diet when women were classified according to cholesterol levels: <220 mg/dL or ≥220 mg/dL. Results suggest that other compounds present in the oils aside from the fatty acids may play an important role in modulating platelet aggregation in these postmenopausal women.