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Techniques for flavor and odor evaluation of soy oil
Author(s) -
Jackson H. W.
Publication year - 1981
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/bf02582345
Subject(s) - odor , flavor , soybean oil , food science , chemistry , biochemical engineering , engineering , organic chemistry
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.
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