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Effects of Linalyl Oleate on Soybean Oil Flavor and Quality in a Frying Application
Author(s) -
OnalUlusoy Baran,
White Pamela,
Hammond Earl
Publication year - 2007
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/s11746-006-1019-z
Subject(s) - chemistry , hexanal , food science , flavor , soybean oil , polyunsaturated fatty acid , fatty acid , organic chemistry
Bread pieces were fried at 180 °C in soybean oil (SBO) containing no additives (control), 0.1% linalyl oleate (LO), or 10 ppm methyl silicone (MS). After 2 h of heating, the MS‐containing oil was the most stable, followed by the oil with LO and the control, based on conjugated dienoic acid percentage (CD) and the ratio of linoleate%/palmitate%. Oil extracted from the fresh fried bread showed similar, but not significant, trends for CD and PV. Fresh and stored (60 °C, 2 days) bread fried in LO‐containing oil had less hexanal than the other two treatments, and the stored LO bread had less t , c ‐ and t , t ‐2,4‐heptadienal than the control. Fresh bread fried in LO‐containing oil had a less rancid flavor than did the other two treatments, and the LO treatment had less fishy flavor than the control. In stored bread, the MS treatment was less rancid than the control. In oil extracted from the stored bread, the amounts of t , c ‐2,4‐heptadienal and 2 ‐ decenal correlated ( p ≤ 0.05) with the amounts of individual unsaturated fatty acids and with CD, but only t , c ‐2,4‐heptadienal correlated with the PV. The t , c ‐2,4‐heptadienal correlated with individual Polyunsaturated fatty acids (PUFA) in freshly fried bread. In general, oil and fried bread had improved flavor quality and/or oil stability when they contained MS or LO.