EVALUATION OF COMPOUNDS WITH FISHY ODOR IN SOYBEAN OIL

Degumming and refining of crude soybean oil were carried out individua lly in the laboratory to study the volatile components of both degumme d soybean oil, before and after refining, along with the refined soybe an oil from commercial unit Hexanal, nonal, decanal and hendecanal vol atiles were found to be responsible for fishy odour. Studies on immers ion of soybeans in different ratios of ethyl alcohol: water for 4 week s showed absence of principal compound with fishy odour in the refined oil prepared from the seeds treated with 50 and 75% ethyl alcohol. In contrast, the oil contained 0.2% compounds with fishy odour, when tre ated with 100% ethyl alcohol.