Abstract
The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC method was sensitive to small differences in rancidity. Differences in anisidine value and Rancimat were correlated to the difference in rancidity (d') among oils
Highlights
Soybean is the most important oilseed in the world market
Fatty Acid Methyl Esters (FAME) were analyzed by gas chromatography equipped with flame ionization detector
It is important to remark on the presence of trans fatty acids in all the samples
Summary
Soybean is the most important oilseed in the world market. During 2002-2003, 62% of the 314 million metric tons of the worldwide oilseed production was obtained from soybean Soybean oil consumption in the United States and Mexico is higher than for any other vegetable oil (Asbridge, 1995). Soybean oil contains the essential fatty acids (18:2 ω6 and 18:3 ω3) and makes it very attractive for human nutrition (Carvajal-Zarrabal y Angulo-Gerrero, 1997). The high concentrations of polyunsaturated fatty acids (PUFA) in soybean oils increase the oil’s susceptibility to oxidation. Soybean oil has been frequently associated with a fishy flavor due to the presence of oxidation breakdown products from linolenic acid
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