Soybean Oil Processing; Quality Criteria and Flavor Reversion
Soybean Oil Flavor Reversion ♦ Soybean oil is highly susceptible to oxidation The polyunsaturated fatty acid content is high: 57-58% The linolenic acid content is high: about 7% ♦ The flavor of the refined oil reverts back to that of the crude oil Flavor is changing to slight beany, which in advanced stages is described as painty or fishy
soybean oil (Table-2), rapeseed and corn germ oils for flavor reversion, to determine the effects of fatty acid composition on flavor reversion. Soybean and other oils were oxidized in the presence of fluorescent lamp at 30°C. The most serious flavor reversion was observed in soybean oil, but the
Soybean Oil Hammond - Major Reference Works Wiley
The oxidative quality of soybean oil is reviewed, including flavor reversion, factors affecting oil oxidation, measures of control and measures of finished oil quality, storage and handling, and special processing for off‐quality soybean oil. The chapter concludes with a discussion of the health aspects of soybean oil, including the health
Crude soybean oil has a characteristic “greenbeany” flavor, which during refining, bleaching and deodorization is eliminated to produce a bland tasting, light colored oil. However, flavor returns during storage and has been characteristically called the “reversion flavor” of soybean oil.
The Flavor Problem of Soybean Oil USDA
age life of soybean oil. Perhaps this is because of the unusually low peroxide level at which off-flavors develop in soybean oil. Definite progress is being made in combating the flavor instability of soy- bean oil. Certain research develop- ments are yet in the laboratory stage, while others have been incorporated in present commercial practice.
Crude soybean oil has a characteristic “greenbeany” flavor, which during refining, bleaching and deodorization is eliminated to produce a bland tasting, light colored oil. However, flavor returns during storage and has been characteristically called the “reversion flavor” of soybean oil. This deleterious characteristics flavor has influenced the utilization of soybean oil and its fatty
Soybean Oil Hammond - Major Reference Works Wiley
The oxidative quality of soybean oil is reviewed, including flavor reversion, factors affecting oil oxidation, measures of control and measures of finished oil quality, storage and handling, and special processing for off‐quality soybean oil. The chapter concludes with a discussion of the health aspects of soybean oil, including the health
Jan 05, 2024· Soyabean oil is most susceptible to flavour reversion. Factors affecting flavour reversion-a) Metals like iron, copper b) Presence of U-V rays c) Heat d) Oxygen. Flavor reversion is more prominent in some fats like-Soybean oil has a tendency to have ‘Beany’, ‘haylike’and eventually ‘fishy’ off flavours.
Contribution of Phospholipid Pyrrolization to the Color
Model prediction of color reversion of soybean oil and its quantitative relationship with oxidation under accelerated conditions. L. Jiang. Magnetic immobilisation of phospholipase C and its hydrolysis of phospholipids in crude soybean oil. Quality Assurance and Safety of Crops & Foods 2024, 11 Effects of refining process on sunflower
oil processing conditions on flavor stability are well known today (9-12). Flavor reversion of soybean oil, however, is still not entirely understood. Flavor reversion is the development of offensive beany and grassy odors in soybean oil and other linolenate-containing oils at low levels of oxidation (13-28).