FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: IV. FURTHER PROCESSING STUDIES
- 1 January 1947
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 25 (1) , 44-50
- https://doi.org/10.1139/cjr47f-008
Abstract
Flavour reversion could not be detected in samples of hydrogenated linseed oil stored under vacuum in the dark. In samples exposed to the air, reversion occurred without appreciable increase in peroxide oxygen or Kreis values, particularly in products of low iodine number, while accompanying changes in fluorescence were slight and erratic. An observed 'bad area' for susceptibility in the lower iodine number range suggests that iso-linoleic acid (4) is not the only cause of reversion. No improvement in flavour stability was obtained by: low to high temperature hydrogenation (110° to 240 °C. (230° to 464° F.)), removal of impurities from the oil, or the use of a linseed oil fraction from a commercial polymerization process.Keywords
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