Flavor evaluation of natural soybean oils of high and low linolenate content View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1965-08

AUTHORS

C. D. Evans, Helen A. Moser, D. G. McConnell, J. C. Cowan, J. L. Cartter, F. I. Collins

ABSTRACT

Three varieties of soybeans, Crest, Grant, and Hawkeye, were processed in the laboratory to obtain edible oils containing 10.4, 9.4, and 5.2% linolenate, respectively. Taste panel evaluations were significantly in favor of low-linolenate soybean oils. Both high- and low-linolenate oils gave the typical off-flavors of aged soybean oil. Flavor results indicate that the linolenate content of soybean oil will probably have to be reduced below 5% to achieve a significant quality improvement in commercially processed oils. Soybean oils of excellent quality can be prepared by laboratory processing procedures. More... »

PAGES

736-738

References to SciGraph publications

  • 1954-11. The sequence of formation of fatty acids in developing soybean seeds in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-04. A rapid spectrophotometric method for determining the linoleic and linolenic acid components of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-03. Analyses of lipids and oxidation products by partition chromatography. Dimeric and polymeric products in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1959-10. A Lipoperoxidase Factor in Soya Extracts in NATURE
  • 1948-02. The flavor problem of soybean oil. III. A four-sample, glass laboratory deodorizer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-03. Occurrence and inheritance of linolenic and linoleic acids in soybean seeds in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1964-04. Partial hydrogenation and winterization of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1952-02. The flavor problem of soybean oil. x. Effects of processing on metallic content of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1960-09. Effect of autoxidation prior to deodorization on oxidative and flavor stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02540052

    DOI

    http://dx.doi.org/10.1007/bf02540052

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1047743947


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