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Flavor reversion in soybean oil

II. The effect of atmospheres of different oxygen concentrations on the flavor reversion of soybean oil

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Oil & Soap

Summary

It is evident that the oxidation rate of soybean oil may be varied over a considerable range without influencing the organoleptic evaluation of the degree of reversion. Even when the rate of oxidation is greatly reduced by the use of inert atmospheres, there is no diminution in the tendency to revert. On the contrary, with low oxygen concentrations, a type of reversion is produced that is more persistent in taste than that resulting in air or oxygen.

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References

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Author information

Authors and Affiliations

  1. Department of Chemistry, University of Pittsburgh, USA

    Calvin Golumbic, C. J. Martin & B. F. Daubert

Authors
  1. Calvin Golumbic
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  2. C. J. Martin
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  3. B. F. Daubert
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Additional information

The generous finacial assistance of the National Association of Margarine Manufacturers is gratefully acknowledged.

Contribution No. 612 from the Department of Chemistry, University of Pittsburgh.

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Cite this article

Golumbic, C., Martin, C.J. & Daubert, B.F. Flavor reversion in soybean oil. Oil Soap 23, 360–361 (1946). https://doi.org/10.1007/BF02641664

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  • DOI: https://doi.org/10.1007/BF02641664

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