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Flavor evaluation of copper‐nickel hydrogenated soybean oil and blends with unhydrogenated oil
Author(s) -
Moulton K. J.,
Beal R. E.,
Warner K.,
Boundy B. K.
Publication year - 1975
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/bf02637492
Subject(s) - soybean oil , linolenate , copper , butylated hydroxytoluene , butylated hydroxyanisole , odor , citric acid , nickel , materials science , flavor , vegetable oil , chemistry , metallurgy , food science , organic chemistry , fatty acid , antioxidant
Soybean oils hydrogenated to zero linolenate in the pilot plant with a mixed copper‐nickel catalyst and a straight copper chromite catalyst were evaluated and compared for flavor and odor. Hydrogenated oils were winterized and deodorized and stabilized with butylated hydroxytoluene, butylated hydroxyanisole, citric acid, and methyl silicone. Taste panel flavor scores of stored oils and room odor scores of oil at frying temperature were similar for oils hydrogenated either with straight copper chromite or with mixed copper chromite‐nickel catalysts. Blends containing 1, 2, and 3% linolenate made from unhydrogenated soybean salad oil and soybean oil hydrogenated to 0% linolenate with mixed copper chromite‐nickel catalyst were similarly evaluated. Panel responses indicated a blend of 29% unhydrogenated soybean salad oil and 71% hydrogenated soybean oil scored slightly lower than the hydrogenated soybean oil.