Flavor Evaluation By Gas Chromatography

With recent advancements in isolation techniques for flavor compounds, gas chromatography, and statistical analyses, several evaluations of oil flavor quality by gas chromatographic methods have been published (32—36). These papers have reported excellent correlation coefficients of better than 0.9 between sensory scores and predicted sensory scores by gas chromatography of corn oil, soybean oil, sunflower oil, and hydrogenated soybean oil. When com-

Table 2. Effect of Threshold Values on Flavor Significance of Soybean Oil Volatiles

Major volatiles

Relative %

Threshold value" (ppm)

Weighted % (l-octen-3-ol)

Relative order

i,¿-2,4-decadienal

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