Grasas y Aceites, Vol 57, No 2 (2006)

Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils


https://doi.org/10.3989/gya.2006.v57.i2.30

J. R. López-Aguilar
Division Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Mexico

G. Valerio-Alfaro
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Mexico

J. A. Monroy-Rivera
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Mexico

L. A. Medina-Juárez
Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora, Mexico

M. O’Mahony
Department of Food Science and Technology, University of California, U.S.A., United States

O. Angulo
Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Mexico

Abstract


The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC) sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA), Anisidine Value (AV), Peroxide Value (PV), Conjugated Dienes (CD), Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS) sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC  method was sensitive to small differences in rancidity. Differences in anisidine value and Rancimat were correlated to the difference in rancidity (d') among oils


Keywords


2-AFC;Edible oil;Rancidity;Sensory attributes;Soybean oil

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