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A new variety of low‐linolenic rapeseed oil; Characteristics and room‐odor tests
Author(s) -
Prévôt A.,
Perrin J. L.,
Laclaverie G.,
Auge Ph.,
Coustille J. L.
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02539617
Subject(s) - rapeseed , odor , canola , linolenic acid , food science , chemistry , horticulture , biology , organic chemistry , fatty acid , linoleic acid
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.