Flavor and oxidative stability of oil processed from null lipoxygenase‐1 soybeans

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Abstract
The role played by lipoxygenase in the flavor quality of soybean oil was investigated by comparing the oil processed from special soybeans lacking lipoxygenase‐1 (Forrest x P.I. 408251) with the oil from normal (Century) beans. Quality assessment was based on sensory evaluations and on capillary gas chromatographic (GC) analyses of volatiles of the extracted crude, partially processed, and refined, bleached and deodorized oils. In direct comparisons of oil products from the two types of beans, no significant differences were found in either flavor quality or in flavor stability based on total volatiles, and in analyses for 2,4‐decadienal. Although thermal tempering did not significantly affect the initial flavor scores of crude and degummed oils from Century and low L‐1 soybeans, the initial scores of refined and bleached oils from Century soybeans were significantly improved by this treatment. Similarly, thermal tempering was just as important in producing good quality flour from the special beans lacking lipoxygenase‐1 as the flour from normal beans. Therefore, factors other than lipoxygenase‐1 appear to affect the food quality of soybean oils and meals.

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