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.
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
Recommended Citation
Shen, N.; Duvick, Susan A.; White, Pamela J.; and Pollak, Linda M., "Oxidative stability and AromaScan analyses of corn oils with altered fatty acid content" (1999). Food Science and Human Nutrition Publications. 132.
https://lib.dr.iastate.edu/fshn_ag_pubs/132
Included in
Agricultural Education Commons, Food Biotechnology Commons, Food Processing Commons, Human and Clinical Nutrition Commons
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.