Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 4/28/1996
Publication Date: N/A
Technical Abstract: To determine the frying stability of corn oils genetically modified to contain 65% oleic acid, dry and wet milled high oleic corn oils were evaluated in room odor tests and by total polar compound analysis. Flavor characteristics of French fried potatoes prepared in the oils were evaluated by trained analytical sensory panelists. In comparison to normal corn oil, hydrogenated corn oil and high oleic (80-90%) sunflower oils, the high oleic corn oils had significantly lower total polar compound levels after 20 hr of oil heating and frying than any of the other oils. Fried food flavor intensity was significantly higher in the normal corn oil during the early portion of the frying schedule than in any of the high oleic or hydrogenated oils, presumably because of the high (65%) level of linoleic acid in the corn oil. However, after 17.5 hr of frying, the normal corn oil had the lowest intensity of fried food flavor, suggesting that the precursors to the fried food flavor had diminished during heating. Normal corn oil had the highest intensities of off-odors including acrid and burnt in room odor tests because of its higher polyunsaturated fatty acid content.