SENSORY STABILITY OF CANOLA OIL - PRESENT STATUS OF SHELF-LIFE STUDIES

Sensory studies on autoxidation of canola Oil, stored under several va riations of Schaal Oven test conditions, suggest an induction period o f 2-4 d at 60-65 degrees C. Similar induction periods have been observ ed between canola and sunflower oils, whereas a longer induction perio d has been found for soybean oil. Canola oil seems to be more stable t o storage in light than cottonseed and soybean oils but is less stable than sunflower oil. Storage stability of products fried in canola oil is similar to products fried in soybean oil. Storage stability of can ola and cottonseed oils that had been used in the frying of potato chi ps showed that canola oil was more prone to autoxidation during storag e at 40 degrees C. The presence of light aggravated the oxidative effe cts and was similar for both oils. Advances in our knowledge about the shelf life of canola oil would be strengthened by standardization of Schaal Oven testing conditions and by specifying the testing protocol for photooxidation studies. Methods for training of panelists and for handling and evaluating oils and fried foods require definition. Ratin g scales used in the evaluation of oils need to be evaluated to ensure that reliable and valid measurements are achieved. Further progress i s needed in the identification of chemical indicators that can be used to predict sensory quality of oils.