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- Warner, K.; Mounts, T.L.; Kwolek, W.F.
- Journal of the American Oil Chemists' Society 1985 v.62 no.10 pp. 1483
- soybean oil; cooking quality; odors; antioxidants; additives; hydrogenation
- ... 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 com ...