Abstract
The effects of soybean cultivar and tempering procedures on crude soybean oil volatiles were investigated by gas chromatography/mass spectrometry (GC/MS). Varietal differences in volatiles were not obvious. Trends in volatile contents due to tempering were noted primarily when comparing mean peak areas of these compounds in oils stored 16 days at 60°C. Differences in volatiles in response to tempering were not apparent in oils that had not been stored. Equilibration of beans with water resulted in oils with higher volatile contents than those from untempered beans. Steaming lowered volatiles from equilibrated values, and pressure steaming had an even more dramatic lowering effect.
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Engeseth, N.J., Perkins, E.G. & Klein, B.P. Effects of cultivar and tempering procedures on crude soybean oil volatiles. J Am Oil Chem Soc 69, 841–846 (1992). https://doi.org/10.1007/BF02636330
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DOI: https://doi.org/10.1007/BF02636330