Oxidative stability and AromaScan analyses of corn oils with altered fattyacid content

This project was designed to evaluate the oxidative stability of corn oils with increased total saturated fatty acid composition and to test the feasi bility of using the AromaScan, an "electronic nose," to detect the odors/ar omas produced by oxidation. Corn oils with traditional (13.1%) and elevated (14.7 to 17.1%) total saturated fatty acid percentages were evaluated for their oxidative quality. Oils from five corn genotypes were extracted, refi ned, bleached, and deodorized (RBD) in the laboratory. Two replications, se parated at the point of extraction, were evaluated for each genotype. The R ED corn oils (18.0 g) were stored in 50-mL beakers at 60 degrees C in the d ark, and peroxide values were measured every other day for 8 d. Corn ails w ith elevated saturated fatty acid compositions were more-stable (P < 0.05) than the traditional corn oil. Aroma intensity of the oils was measured wit h an AromaScan at days 0, 4, and 8. The AromaScan provided a useful tool to detect odors/aromas produced by oxidation during an oxidative stability st udy; this tool might be used to partly replace human sensory panel evaluati on of oxidized samples. Paper no. J9053 in JAOCS 76, 1425-1429 (December 19 99).