FLAVOR CHANGES DUE TO EFFECT OF DIFFERENT PACKAGING MATERIALS ON STORING OF COTTONSEED OIL, HYDROGENATED OIL AND MARGARINE

Bleached cottonseed oil, partially hydrogenated palm oil and margarine were packed in metal cans and white plastic bottles and stored for se ven months at room temperature on side bench. Assessment of the stabil ity of the oils towards flavour deterioration was reported. The deteri oration of flavour developed from bleached cottonseed oil, partially h ydrogenated palm oil and margarine was observed due to increase amount of aldehydes and ketones which play an important role in deterioratio n of the oils. From the results we found metal can offered suitable an d better protection against deterioration than plastic package for cot tonseed oil, partially hydrogenated palm oil. While plastic container was better for storing margarine and this is due to the presence of wa ter and salt in margarine where they compose about 16% and 2% respecti vely.