The agreement between sensorial characteristics and information produced by stability tests in soybean oil

Authors

  • A. M. O. Rauen-Miguel Instituto de Tecnología de Alimentos (ITAL)
  • W. Esteves Laboratorio de Oleos e Gorduras, FEA, UNICAMP
  • D. Barrera-Arellano Laboratorio de Oleos e Gorduras, FEA, UNICAMP

DOI:

https://doi.org/10.3989/gya.1992.v43.i4.1156

Keywords:

Induction Period, Rancimat, Shelf-life, Soybean oil

Abstract


The relationship between sensorial deterioration (shelf-life) and induction period of refined soybean oil was studied, according to data obtained with the Rancimat method and peroxide value during 190 days of storage of the sample at room temperature. The Rancimat curve was obtained at 110 ºC, 10 l/h of air flow and 5,0 g of sample and showed an induction period of 6.75 h. From the variation of the peroxide value the induction period was 107 days, equivalent to 6,4 meg/kg. The sensorial analysis was carried out by a well trained panel which established that the sensorial deterioration of the sample was 102 days.

Downloads

Download data is not yet available.

Downloads

Published

1992-08-30

How to Cite

1.
Rauen-Miguel AMO, Esteves W, Barrera-Arellano D. The agreement between sensorial characteristics and information produced by stability tests in soybean oil. Grasas aceites [Internet]. 1992Aug.30 [cited 2024Mar.28];43(4):226-30. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1156

Issue

Section

Research

Most read articles by the same author(s)

1 2 > >>