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Correlation of gas liquid chromatographie volatiles with flavor intensity scores of stored sunflower oils
Author(s) -
Morrison W. H.,
Lyon B. G.,
Robertson J. A.
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/bf02666048
Subject(s) - flavor , chemistry , pentane , butylated hydroxytoluene , food science , sunflower oil , sunflower , gas chromatography , chromatography , organic chemistry , antioxidant , horticulture , biology
Samples of sunflower salad oil from seed produced in the northern United States containing butylated hydroxyanisole, butylated hydroxytoluene, tert‐butylhydroquinone and propyl gallate were stored in flintglass and amber bottles in the presence and absence of light for 16 wk. Using Dupuy's direct gas liquid chromatography method, correlations were made between pentane and flavor intensity scores and total volatiles and flavor intensity scores as well as flavor intensity values (FIV). Samples stored in clear bottles exposed to light had higher scores and pentane content than those stored in amber bottles or in the dark. Peroxide values were highest for samples stored in amber bottles. High correlation was found between flavor intensity scores and pentane and between pentane and FIV for rancid and painty flavor descriptors. Indications from the chemical and sensory data suggested that the addition of antioxidants had little effect on flavor scores when the oil was stored in the absence of light.