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Flavor evaluation of copper‐hydrogenated soybean oils
Author(s) -
Cowan J. C.,
Evans C. D.,
Moser Helen A.,
List G. R.,
Koritala S.,
Moulton K. J.,
Dutton H. J.
Publication year - 1970
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/bf02639229
Subject(s) - linolenate , flavor , soybean oil , copper , odor , food science , chemistry , epoxidized soybean oil , cottonseed , organic chemistry , fatty acid , raw material
The use of copper catalyst to reduce selectively the linolenate in soybean oil improves its flavor stability. As previously shown, the copper must be removed or properly inactivated to obtain an oil of high initial quality. In oven and heat tests, odor and flavor development in the hydrogenated soybean oil samples correlate surprisingly well with actual levels of linolenate, but there were some differences in overall responses among cottonseed oil, copper‐reduced (0.0% linolenate) and nickel‐reduced (3.0% linolenate) soybean oils. The taste panel generally scored the last three oils in the following order: cottonseed oil, copper‐reduced and nickel‐reduced soybean oil.