Abstract
Flavor and oxidative stabilities were studied by organoleptic evaluation and chemical analysis of three different samples of soybean oil: unhydrogented (I); hydrogenated with nickel catalyst (II); and hydrogenated with copper-chromium catalyst (III). Analyses for these oils were: I II III iodine Value 138 109 113 Linolenate, % 8.3 3.3 0.4 Each oil was deodorized with the addition of either citric acid alone or citric acid plus BHA and BHT antioxidants. Addition of antioxidants did not improve the flavor stabilities of the oils in accelerated storage tests but did improve the flavor stabilities of II and III in light exposure tests. All three oils that received the same additive treatment had equivalent flavor stability in both accelerated storage and light exposure tests. However, both hydrogenation and antioxidant treatment improved oxidative stability as measured by the Active Oxygen Method. There was good correlation between flavor score and the logarithm of the peroxide value determined at the time of tasting.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Dutton, H.J., A.W. Schwab, H.A. Moser, and J.C. Cowan, JAOCS 25:385 (1948).
Dutton, H.J., A.W. Schwab, H.A. Moser, and J.C. Cowan, Ibid. 26:441 (1949).
Evans, C.D., R.E. Beal, D.G. McConnell, L.T. Black, and J.C. Cowan, Ibid. 41:260 (1964).
Cowan, J.C., C.D. Evans, H.A. Moser, G.R. List, S. Koritala, K.J. Moulton, and H.J. Dutton, Ibid. 47:470 (1970).
List, G.R., C.D. Evans, R.E. Beal, L.T. Black, K.J. Moulton, and J.C. Cowan, Ibid. 51:239 (1974).
Moulton, K.J., R.E. Beal, B.A. Warner, and B.K. Boundy, Ibid. 52:469 (1975).
Evans, C.D., G.R. List, H.A. Moser, and J.C. Cowan, Ibid. 50:218 (1973).
Frankel, E.N., P.M. Cooney, H.A. Moser, J.C. Cowan, and C.D. Evans, Fette Seifen Anstrichm. 61:1036 (1959).
List, G.R., C.D. Evans, and H.A. Moser; JAOCS 49:287 (1972).
Christopherson, S.W., and R.L. Glass, J. Dairy Sci. 52:1289 (1969).
Schwab, A.W., and H.J. Dutton, JAOCS 25:57 (1948).
Moser, H.A., H.J. Dutton, C.D. Evans, and J.C. Cowan, Food Technol. 4(3):105 (1950).
Warner, K.A., J.O. Ernst, B.K. Boundy, and C.D. Evans, Ibid. 28(11):42 (1974).
Moser, H.A., C.D. Evans, J.C. Cowan, and W.F. Kwolek, JAOCS 42:30 (1965).
Wheeler, D.H., Oil Soap 9:89 (1932).
“Official and Tentative Methods of the American Oil Chemists' Society”, Vol. I, Third Edition, AOCS, Champaign, IL, 1964 (revised to 1972).
Koritala, S., JAOCS 45:197 (1968).
Cowan, J.C., C.D. Evans, H.A. Moser, G.R. List, S. Koritala, K.J. Moulton, and H.J. Dutton, Ibid. 47:1 (1970).
Author information
Authors and Affiliations
About this article
Cite this article
Mounts, T.L., Warner, K.A., List, G.R. et al. Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants. J Am Oil Chem Soc 55, 345–349 (1978). https://doi.org/10.1007/BF02669927
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02669927