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Effects of Storage Temperatures on Quality of Soybean Salad Oil

Author

Listed:
  • Baumann, Lewis A.
  • Whitten, Marion E.

Abstract

Report Objectives: The primary objectives of this study were to compare the flavor of soybean salad oils in sealed containers after dry storage and after refrigerated storage, and then, after a heat treatment with the cans open, to compare the flavor of the same oils again. Other objectives were: (1) To determine the storage temperatures and time required to develop a difference in flavor that could be noticed by the average consumer either at the end of the storage period or after the heat treatment during which the cans were open. (2) To determine any relationships between the quality of the oils before and after storage; and after the further heat treatment. (3) To ascertain the relationship between flavor scores and flavor adjectives as used by the taste panel.

Suggested Citation

  • Baumann, Lewis A. & Whitten, Marion E., 1970. "Effects of Storage Temperatures on Quality of Soybean Salad Oil," Marketing Research Reports 313616, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313616
    DOI: 10.22004/ag.econ.313616
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