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Effect of altered fatty acid composition on soybean oil stability
Author(s) -
Mounts T. L.,
Warner K.,
List G. R.,
Kleiman R.,
Fehr W. R.,
Hammond E. G.,
Wilcox J. R.
Publication year - 1988
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/bf02540691
Subject(s) - food science , soybean oil , linolenic acid , odor , flavor , chemistry , composition (language) , fatty acid , peroxide value , peroxide , linoleic acid , biochemistry , organic chemistry , linguistics , philosophy
During the last 15 years, hybridization and induced mutation breeding of soybeans have been successful in producing an altered fatty acid composition in the extracted oil. The objective of those investigations was to produce a low‐linolenic acid soybena oil. Crude oils extracted from the seeds of three such genotypes were processed in laboratory simulations of commercial procedures to finished deodorized oils. Analysis of the fatty acid composition of the three oils showed the linolenic acid content to be 3.3%, 4.2% and 4.8%. The stability of these finished oils was compared to that of oil from a soybean variety having a linolenic acid content of 7.7% and of a commercial hydrogenated‐winterized soybean oil (3.0% linolenic acid). Test and control oils were evaluated by a trained sensory panel initially, after accelerated storage at 60 C and during use at 190 C in room tests. Peroxide values were determined at the time of sensory evaluation. Results indicated there was no significant difference in flavor stability during storage between test and control oils. There was no significant difference, between the oils, in peroxide development during accelerated storage. Compared to control oils, the test oils had improved overall room odor intensity scores and lacked the fishy odors of non‐hydrogenated soybean oil and the hydrogenated odors of commercial cooking oil.