Oxidation and quality of soybean oil: a preliminary study of the anisidine test

摘要: The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to number soybean salad oils processed from sound and damaged soybeans. A highly significant correlation (−0.68) found between the values soybeans their flavor scores. Multiple correlations scores, anisidine, peroxide yielded 0.81 provided method for predicting initial scores oils. Similar data beans gave significant, but lower, (−0.65). Comparative studies indicated that crude usually contain lower levels than crude. Oxidation both crudes increased roughly proportion iron content. Reproducibility test effects hydrogenation, accelerated storage, fluorescent light on were studied. Analysis before after deodorization showed little, if any, reduction value occurred. Deodorization however, lowered values. In comparison with at comparable stages processing. poor quality oil substantiated by organoleptic evaluations. Flavor given special processing treatments as decreased.