Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils

Abstract

AbstractThree samples each of soybean, sunflower and low erucic acid rapeseed (LEAR) oils were evaluated for flavor and oxidative stability. The commercially refined and bleached oils were deodorized under identical conditions. No significant differences were noted in initial flavor quality. After storage at 25°C or 60°C in the dark, soybean oils—with or without citric acid—were more stable than either sunflower or LEAR oils. However, in the presence of citric acid, soybean oils were significantly less stable to light exposure than either LEAR or sunflower oils. In contrast, in the absence of citric acid, soybean oils were significantly more light stable than LEAR oils. In either the presence or absence of citric acid, sunflower oil was significantly more stable to light than soybean oil. Analyses by static headspace gas chromatography showed no significant differences in formation of total volatile compounds between soybean and LEAR oils. However, both oils developed significantly less total volatiles than the sunflower oils. Each oil type varied in flavor and oxidative stability depending on the oxidation method (light vs dark storage, absence vs presence of citric acid, 100°C vs 60°C).