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Flavor stability of soybean oil. 1. The role of the non‐saponifiable fraction
Author(s) -
Mattil Karl F.
Publication year - 1947
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/bf02593204
Subject(s) - cottonseed oil , soybean oil , flavor , cottonseed , chemistry , odor , epoxidized soybean oil , fraction (chemistry) , food science , organic chemistry , raw material
Summary It has been found that the addition of the nonsaponifiable extract of hydrogenated soybean oil to either refined cottonseed oil or refined peanut oil caused these oils to develop odors and flavors characteristic of reverted soybean oil. The non‐saponifiable material from linseed oil did not produce a similar effect. When the non‐saponifiable extract of hydrogenated soybean oil was added to mineral oil, a sweet, syrupy odor and flavor developed. By selective absorbents it was possible to produce a much greater improvement in hydrogenated than in unhydrogenated soybean oil. These observations are discussed in terms of their relationship to the various theories on the mechanism of reversion.