Abstract
Soybean oil was oxidized using 7, 000 lux fluorescent light for different time periods. The volatile compounds were isolated by bubbling purified nitrogen through the oil heated at 150°C and collected on activated charcoal. These compounds were extracted from charcoal with carbon disulfide and then analyzed by temperature programmed gas chromatography. The used oils were evaluated by expert panels. Good correlations were found between total gas chromatographic peak areas and the adjusted grassy flavor scores of the soybean oil. The threshold level of the grassy flavor in the soybean oil corresponds to about 400 expressed as total peak intensity ratio of the volatile compounds. The technique provides good reproducibility and is used for evaluating the commercial soybean oil during storage.
