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Flavor score correlation with pentanal and hexanal contents of vegetable oil
Author(s) -
Warner K.,
Evans C. D.,
List G. R.,
Dupuy H. P.,
Wadsworth J. I.,
Goheen G. E.
Publication year - 1978
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/bf02676935
Subject(s) - hexanal , flavor , chemistry , cottonseed oil , food science , soybean oil , cottonseed , citric acid , linear correlation , mathematics , statistics
Samples of commercially processed soybean, cottonseed, and peanut oils were stored under controlled conditions then evaluated for flavor by a 20‐member trained, experienced oil panel and for pentanal and hexanal contents by direct gas chromatography. The oils, which contained citric acid and/or antioxidants, were either aged from 0 to 16 days at 60 C or exposed to fluorescent light for 0 to 16 hr. The simple linear regressions of flavor score with the logarithm of pentanal or hexanal content in aged soybean oil gave correlation coefficients of −0.96 and −0.90, respectively; for cottonseed oil, −0.60 and −0.85; and for peanut oil −0.74 and −0.75. Addition of peroxide values to the linear regressions increased the correlation coefficients. Flavor scores of cottonseed and peanut oil can be predicted from pentanal and hexanal contents, but the technique is slightly more reliable for soybean oil based on the treatments used for these oils.