Campus Units

Agronomy, Food Science and Human Nutrition

Document Type

Article

Publication Version

Published Version

Publication Date

12-1999

Journal or Book Title

Journal of the American Oil Chemists' Society

Volume

76

Issue

12

First Page

1425

Last Page

1429

DOI

10.1007/s11746-999-0179-z

Abstract

This project was designed to evaluate the oxidative stability of corn oils with increased total saturated fatty acid composition and to test the feasibility of using the AromaScan, an “electronic nose,” to detect the odors/aromas produced by oxidation. Corn oils with traditional (13.1%) and elevated (14.7 to 17.1%) total saturated fatty acid percentages were evaluated for their oxidative quality. Oils from five corn genotypes were extracted, refined, bleached, and deodorized (RBD) in the laboratory. Two replications, separated at the point of extraction, were evaluated for each genotype. The RBD corn oils (18.0 g) were stored in 50-mL beakers at 60°C in the dark, and peroxide values were measured every other day for 8 d. Corn oils with elevated saturated fatty acid compositions were more stable (P<0.05) than the traditional corn oil. Aroma intensity of the oils was measured with an AromaScan at days 0, 4, and 8. The AromaScan provided a useful tool to detect odors/aromas produced by oxidation during an oxidative stability study; this tool might be used to partly replace human sensory panel evaluation of oxidized samples.

Comments

This article is from Journal of the American Oil Chemists' Society, December 1999, 76(12); 1425-1429. DOI: 10.1007/s11746-999-0179-z.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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