抄録
It is a well known fact that edible oils are changed in their taste after deep fat frying. However, little research has been made on the taste of frying oil.
In order to determine the change of taste of oils by heating, the authors have been carrying out the fractionation of components in heated oil and tried the organoleptic test of each fraction, which was added into original oil. In this investigation, the authors examined the effect of unsaponifiable matter (USM) on the taste of heated oil.
Commercial soybean oil was blown with air at 180±3 °C for 48 hours and USM separated from this oil was added to original soybean oil. As the result of the organoleptic judgement of oils added USM from original and heated oils, it was observed that USM separated from heated oily had an effect to the taste of heated oil, and an impression of “blooming” or oxidized odour was detected in the added oil. But any four primary taste could not be recognized. Moreover, the authors found that the most active substance in USM was hydrocarbon. As shown in Table-5, the component of hydrocarbons in heated oil was quite changed as compared with that of original, oil.
