Journal of the American Oil Chemists Society · 1981 · 35 citations · 21 references
AgricultureCrop SciencesFood ScienceFood AnalysisFood ChemistrySensory EvaluationAroma CompoundsAroma EvaluationFlavor EvaluationSensory AnalysisVolatile Aroma AnalysisVolatile Substance AnalysisAroma Compound AnalysisAroma QuantificationFood Flavor AnalysisSensory CharacterizationSensory Evaluation Of FlavorSensory Flavor EvaluationVolatile Compound AnalysisVolatile Flavor Compounds
Abstract Means of evaluating soybean oil for flavor on a “now” basis and on a “predictive” basis are presented. Emphasis is placed on more recent objective methodology for measuring oil volatiles and using their correlation with flavor. Applications of a modified volatile technique for use with soy isolates or soy proteins is shown. The importance of sensory analysis and a summary of methodology currently being used are discussed.
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