Abstract
Many flavor deteriorations in lipid-containing foods are attributable to autoxidation of their lipids.. It is well known that autoxidized oils show unpleasant taste and odor. However, little reserch has been made on their taste. This paper deals with the taste of autoxidized soybean oil, and the elucidation of contributing matters to bitter taste. The oil with peroxide value of 2212 was used for the experiments, , because it had the strongest bitter and stimulant taste and astrigency characteristic among autoxidized oils. After the systematic fractionation as shown in Fig.-1, each fraction was added to the fresh oil on the basis of yields or acid value, and tested organoleptically. A strong bitter taste was detected in both free fatty acids and deacidified glyceride fractions. During several chromatographic analysis, the bitter substance in the former was supposed to be polar oxidized fatty acids rich in functional groups. The volatile compound fraction had a strong astrigency, which may be caused by carbonyl compounds.
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