Multivariate sensory characteristics of low and ultra‐low linolenic soybean oils displayed as faces

Abstract

AbstractThe effects of linolenic acid (18∶3) concentration, combined with IBHQ addition, temperature, and storage time, on the flavor stability of soybean oils (SBO) were evaluated. A descriptive panel was trained to evaluate the overall oil quality and the intensity of individual flavors of SBO during 12 mon of storage under fluorescent light at both 21 and 32°C. Chernoff faces were used to achieve a simplified and integrated interpretation of the multivariate sensory data and to facilitate the interpretation of the vast amount of the data. In early storage, SBO with low 18∶3 (2.2% 18∶3, LLSBO) showed better flavor stability than did SBO with ultra‐low 18∶3 (1.0% 18∶3, ULSBO). This trend disappeared during storage. During 10‐ to 12‐mon storage, a painty flavor became predominant in all oils, which may have made it difficult for panelists to detect differences in treatment effect on flavor characteristics of SBO. During early storage, oils with TBHQ addition had poorer overall oil quality and stronger beany, painty, and fishy flavors than did oils without TBHQ addition. This trend disappeared as storage time progressed to 10 mon. Oils storedat 32°C had poorer overall oil quality and stronger painty, fishy, and beany flavors than did oils stored at 21°C starting from 2‐mon storage.