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Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: effects of antioxidants

Mounts, T.L., Warner, K.A., List, G.R., Fredrich, J.P., Koritala, S.
Journal of the American Oil Chemists' Society 1978 v.55 no.3 pp. 345
soybean oil, hydrogenated oils, flavor, oxidative stability, linolenic acid, antioxidants, citric acid, butylated hydroxytoluene, nickel, catalysts, fatty acid composition
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.