Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils
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...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2006-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/30 |
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| author | J. R. López-Aguilar G. Valerio-Alfaro J. A. Monroy-Rivera L. A. Medina-Juárez M. O’Mahony O. Angulo |
| author_facet | J. R. López-Aguilar G. Valerio-Alfaro J. A. Monroy-Rivera L. A. Medina-Juárez M. O’Mahony O. Angulo |
| author_sort | J. R. López-Aguilar |
| collection | DOAJ |
| description | 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 |
| first_indexed | 2024-12-21T20:49:05Z |
| format | Article |
| id | doaj.art-8f2df1cc9fc74a909c169cd7cb63e113 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-21T20:49:05Z |
| publishDate | 2006-06-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-8f2df1cc9fc74a909c169cd7cb63e1132022-12-21T18:50:46ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142006-06-0157214915410.3989/gya.2006.v57.i2.3030Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oilsJ. R. López-Aguilar0G. Valerio-Alfaro1J. A. Monroy-Rivera2L. A. Medina-Juárez3M. O’Mahony4O. Angulo5Division Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de TabascoUnidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de VeracruzUnidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de VeracruzDepartamento de Investigaciones Científicas y Tecnológicas, Universidad de SonoraDepartment of Food Science and Technology, University of California, U.S.A.Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de VeracruzThe 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 oilshttp://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/302-afcedible oilranciditysensory attributessoybean oil |
| spellingShingle | J. R. López-Aguilar G. Valerio-Alfaro J. A. Monroy-Rivera L. A. Medina-Juárez M. O’Mahony O. Angulo Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils Grasas y Aceites 2-afc edible oil rancidity sensory attributes soybean oil |
| title | Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils |
| title_full | Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils |
| title_fullStr | Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils |
| title_full_unstemmed | Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils |
| title_short | Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils |
| title_sort | evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils |
| topic | 2-afc edible oil rancidity sensory attributes soybean oil |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/30 |
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