Flavor score correlation with pentanal and hexanal contents of vegetable oil |
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Authors: | K Warner C D Evans G R List H P Dupuy J I Wadsworth G E Goheen |
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Affiliation: | (1) Northern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 61604 Peoria, Illinois;(2) Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 70179 New Orleans, Louisiana |
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Abstract: | Samples of commercially processed soybean, cottonseed, and peanut oils were stored under controlled conditions then evaluated
for flavor by a 20-member trained, experienced oil panel and for pentanal and hexanal contents by direct gas chromatography.
The oils, which contained citric acid and/or antioxidants, were either aged from 0 to 16 days at 60 C or exposed to fluorescent
light for 0 to 16 hr. The simple linear regressions of flavor score with the logarithm of pentanal or hexanal content in aged
soybean oil gave correlation coefficients of −0.96 and −0.90, respectively; for cottonseed oil, −0.60 and −0.85; and for peanut
oil −0.74 and −0.75. Addition of peroxide values to the linear regressions increased the correlation coefficients. Flavor
scores of cottonseed and peanut oil can be predicted from pentanal and hexanal contents, but the technique is slightly more
reliable for soybean oil based on the treatments used for these oils.
Presented at the AOCS Meeting, Chicago, September 1973. |
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