Abstract
Abstract and SummaryOne of the most important quality parameters to users of commercial vegetable oils is the flavor. For years, taste panels have been used to rate the overall quality of oils in terms of flavor scores. However, flavor scores are subjective, vary considerably among individuals and laboratories, and are not really diagnostic. The need for more adequate quality evaluation of oils has focused attention on chemical changes and sensitive instrumental methods which can be used to differentiate the stage of freshness or deterioration. Dupuy's direct gas Chromatographic method for the examination of the volatile profile of vegetable oils has been applied to 23 fresh soybean oils, and the same 23 oils aged 5 wk in the light at 22 C. High correlation between the volatile profile data and the flavor scores was found. The most significant peaks which were positively correlated with flavor score and those which were negatively correlated were obtained, and a prediction equation of flavor score was calculated from the volatile profile data.
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