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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(6): 649-660

Published online June 30, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

Mi So Kim, Da-Som Kim, Jin-Ju Cho, Seong Jun Hong, Chang Guk Boo, and Eui-Cheol Shin

Department of Food Science, Gyeongnam National University of Science and Technology

Abstract

This study examined the oxidative stability, physicochemical, and sensory characteristics of widely used vegetable oils. In the oxygen induction period, the induction time of high-oleic sunflower oil was found to be the highest among their samples. The levels of unsaturation in the fatty acid profiles and tocopherols were decreased after the induction period of vegetable oils. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of the samples increased from 43.50∼63.88% before the induction time to 84.87∼86.73% after the induction time. The acid value, peroxide value, and viscosity increased rapidly after the induction period and showed a significant difference (P<0.05). Clear differences in the volatile compounds using GC/MS and their olfactory results by the sniff test were observed between the fresh and induced oils. After the induction period, a large quantity of volatile substances were produced and their odor intensity parameters (fragrance, strength, NH3, and H2S) were measured using an electronic nose. The electronic tongue successfully discriminated the taste pattern between the fresh and induced oils. The sourness increased at the induced oil, because of the increased free fatty acid liberated from triglycerides in oils. Moreover, polar compounds produced at the induction time affected the saltiness and umami tastes. These results are expected to provide basic information for measurements of the oxidation stability, and physicochemical and sensory properties at the initial stage of the rancidity of vegetable oils.

Keywords: vegetable oils, induction time, volatile compounds, taste, electronic sensors

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2019; 48(6): 649-660

Published online June 30, 2019

Copyright © The Korean Society of Food Science and Nutrition.

식물유지의 산소유도기간에서 유래하는 산화 안정성, 이화학적 특성 및 향미 특성

Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

Mi So Kim, Da-Som Kim, Jin-Ju Cho, Seong Jun Hong, Chang Guk Boo, and Eui-Cheol Shin

Department of Food Science, Gyeongnam National University of Science and Technology

Abstract

This study examined the oxidative stability, physicochemical, and sensory characteristics of widely used vegetable oils. In the oxygen induction period, the induction time of high-oleic sunflower oil was found to be the highest among their samples. The levels of unsaturation in the fatty acid profiles and tocopherols were decreased after the induction period of vegetable oils. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities of the samples increased from 43.50∼63.88% before the induction time to 84.87∼86.73% after the induction time. The acid value, peroxide value, and viscosity increased rapidly after the induction period and showed a significant difference (P<0.05). Clear differences in the volatile compounds using GC/MS and their olfactory results by the sniff test were observed between the fresh and induced oils. After the induction period, a large quantity of volatile substances were produced and their odor intensity parameters (fragrance, strength, NH3, and H2S) were measured using an electronic nose. The electronic tongue successfully discriminated the taste pattern between the fresh and induced oils. The sourness increased at the induced oil, because of the increased free fatty acid liberated from triglycerides in oils. Moreover, polar compounds produced at the induction time affected the saltiness and umami tastes. These results are expected to provide basic information for measurements of the oxidation stability, and physicochemical and sensory properties at the initial stage of the rancidity of vegetable oils.

Keywords: vegetable oils, induction time, volatile compounds, taste, electronic sensors