Flavor Stability of Edible Refined Oils Prepared from Japanese Soybean Seeds and Randomized Soybean Oil

Abstract

Edible refined oils prepared from four varieties of conventional Japanese soybean seed (Suzuyutaka, Tachinagaha, Tamahomare, Horei) were investigated for the flavor and oxidative stabilities as well as the fatty acid composition. The linolenic acid level in refined soybean oils prepared from Tachinagaha and Horei was low (3%) in comparison with those of Suzuyutaka and Tamahomare (6%). No difference was observed in off-flavor during photo-oxidation of four refined soybean oils, although the oxidative stability of refined soybean oils depended on varieties of soybean seed. The randomization, however, decreased the flavor stability of soybean oil.