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The stability of soybean oil: Effect of time and temperature on deodorization
Author(s) -
Moser Helen A.,
Cooney Patricia C.,
Evans C. D.,
Cowan J. C.
Publication year - 1966
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/bf02640802
Subject(s) - flavor , soybean oil , chemistry , food science , oxidative phosphorylation , chromatography , biochemistry
Abstract A comparison of the flavor and oxidative stability of soybean oil deodorized at different temperatures for different periods of time was studied using laboratory deodorized oil. Flavor and oxidative tests were in good agreement and showed that some combinations of time and temperature of deodorization gave significantly more flavor stable oils than others.