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ARS Home » Research » Publications at this Location » Publication #91775
Title: FLAVOR QUALITY, OXIDATIVE STABILITY AND FRYING STABILITY OF HIGH OLEIC SOYBEAN OIL

Author
item WARNER, KATHLEEN
item PARROTT, LINDA
item KNOWLTON, SUSAN - E. I. DU PONT, NEWARK, DE

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The quality and stability of soybean oil genetically modified to contain 85% oleic acid were evaluated in comparison with soybean oil containing 25% oleic acid. After aging at 60 deg C, soybean oil was significantly less oxidatively stable than high oleic oil as measured by peroxide value and gas chromatographic volatile compounds. Sensory analyses by a trained analytical descriptive panel showed that high oleic soybean oil had significantly better flavor intensity scores than soybean oil. Frying tests were conducted using tortilla chips with sampling of oil and chips after 3, 10, 20, 30 and 40 hours of frying for further sensory, instrumental and chemical analyses. Flavor characteristics of tortilla chips were evaluated by trained analytical sensory panelists. Chips fried in soybean oil then aged for 0, 4 or 8 days at 60 deg C had significantly lower flavor quality and oxidative stability than tortilla chips fried in high oleic soybean oils. Total polar compound analysis showed that the high oleic soybean oil had significantly greater frying stability than soybean oil at all sampling times.