Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography

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Abstract
Although previous research showed that volatile compounds detected by gas chromatography (GC) correlated well with flavor scores, no instrumental or chemical method has been available to predict flavor stability of vegetable oils reliably. A direct GC method was tested to predict flavor stability of soybean oil by measuring induction periods based on the time required for rapid formation of volatile compounds. By this technique, induction periods of 9, 5 and 0 days were obtained with oils containing a combination of tertiary butylhydroquinone (TBHQ) and citric acid (CA), CA only and no additives, respectively. Addition of methyl silicone to the oils containing CA or CA+TBHQ did not increase their stability. Prominent peaks identified by gas chromatography‐mass spectrometry included: pentane, hexanal, 2‐heptanal, 2,4‐heptadienal, 2‐decenal and 2,4‐decadienal. Measures of total volatile compounds, pentane and 2,4‐decadienal were best related to deteriorative changes. High correlation coefficients were obtained between individual and total volatiles with flavor scores. This study showed that flavor stability of oils can be predicted by determining induction periods based on the formation of volatile compounds.