Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils View Full Text


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Article Info

DATE

1985-10

AUTHORS

K. Warner, T. L. Mounts, W. F. Kwolek

ABSTRACT

Room odor characteristics produced by heated soybean oil (SBO) and soybean oils hydrogenated with copper (CuHSBO) and nickel (NiHSBO) catalysts were evaluated by a trained panel. Oils were intermittently heated to 190 C for total heating periods of 5, 15 and 30 hr. Oil additives investigated included methyl silicone (MS), tertiary butylhydroquinone (TBHQ) and a polymeric antioxidant in various combinations with citric acid (CA). In room odor tests directly comparing SBO, CuHSBO and NiHSBO, panelists rated the hydrogenated oils as having significantly less odor intensity than the SBO. The combination of CA+MS had the greatest effect in lowering odor intensity of the heated oils, followed by the mixture of CA+MS+TBHQ. The low odor intensity of the MS-treated oils remained fairly constant throughout the tests, while the higher intensity associated with all the other additive-treated oils decreased with increasing heating times, possibly as the result of formation of more volatile decomposition products in the initial heating stages. Methyl silicone had the strongest effect of any additive in decreasing objectionable room odors in the oils. Partially hydrogenated SBO treated with up to 5 ppm of MS produced cooking oils with low room odor intensity and low color development during prolonged heating. More... »

PAGES

1483-1486

References to SciGraph publications

  • 1972-10. Room odor evaluation of oils and cooking fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1975-11. Flavor evaluation of copper-nickel hydrogenated soybean oil and blends with unhydrogenated oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1979-07. Odor considerations in the use of frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-03. Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1971-11. Edible oil evaluation by room odor tests: A preliminary report in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-06. Polymerization inhibitors for polyunsaturated oils in LIPIDS
  • 1973-05. Copper-hydrogenated soybean and linseed oils: Composition, organoleptic quality and oxidative stability in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1979-08. Changes in dielectric constant as a measure of frying oil deterioration in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1983-08. Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1974-06. Hydrogenation of soybean oil with copper-chromium catalyst: Preliminary plant-scale observations in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-04. Use of silicones in frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    http://scigraph.springernature.com/pub.10.1007/bf02541898

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    http://dx.doi.org/10.1007/bf02541898

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