Abstract
Ageing tests have been carried out with refined rapeseed oil in different conditions (transparent and non transparent bottles, moderate and dim natural light exposure, room and refrigerator temperature). The results mainly based on sensory evaluation show that rapeseed oil keeps a rather good quality if kept in a non transparent bottle and best if stored in the refrigerator. Results of frying tests under household conditions show that chemical degradation of rapeseed oil is lower than for sunflower oil. But for both oils, the level of degradation compounds are below the 25% polar compounds limit, assuming that the consumer does respect the recommendations on the label i.e. temperature ≤ 180°C and not more than 10 fryings. Although the French regulation does not allow until now to use oils for frying purpose with more than 2 % of linolenic acid of their fatty acid composition, results demonstrate that rapeseed oil could be used worthwhile for frying. However on the basis of room odor tests, rapeseed oil might not be accepted by some consumers due to its fishy odor during frying operation. Therefore from a marketing point of view, it is advisable to limit the use of rapeseed oil to seasoning and cooking purposes.
Highlights
The results mainly based on sensory evaluation show that rapeseed oil keeps a rather good quality if kept in a non transparent bottle and best if stored in the refrigerator
Results of frying tests under household conditions show that chemical degradation of rapeseed oil is lower than for sunflower oil
The French regulation does not allow until now to use oils for frying purpose with more than 2 % of linolenic acid of their fatty acid composition, results demonstrate that rapeseed oil could be used worthwhile for frying
Summary
Le consommateur attend que l’huile raffinée soit sans goût particulier tout au long de la durée d’utilisation conseillée. Notre expérience sur plusieurs années a établi que dans les conditions de ce test une huile riche en acide linolénique n’est organoleptiquement acceptable qu’au maximum 3-4 semaines en emballage transparent lorsqu’elle est exposée à la lumière naturelle modérément intense (exposition ouest de 300 à 1 000 lux environ) et est à la limite de l’acceptabilité à partir de 6 à 8 semaines à la lumière naturelle atténuée (exposition nord de 50 à 100 lux environ). Les résultats montrent que l’huile de colza est sensiblement plus stable au réfrigérateur qu’à température ambiante, que la bouteille soit opaque ou transparente (tableau 2). La qualité de l’huile au départ est importante car comme le montre le tableau 3, une huile de qualité inférieure (note 7,2) sera rapidement inacceptable d’un point de vue organoleptique dans les conditions de ce test d’usage
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