Fatty acid composition of oils impacts product flavor, stability.It is possible to use genetic modification or traditional breeding to alter the fatty acid fatty acid, any of the organic carboxylic acids present in fats and oils as esters of glycerol. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e. composition of oilseeds. Lowering the linolenic acid linolenic acid /lin·o·len·ic ac·id/ (lin?o-len´ik) a polyunsaturated 18-carbon essential fatty acid occurring in some fish oils and many seed-derived oils. content in canola and soybean oils has been a way that plant breeders can improve the flavor quality and oxidative stability of these oils. But because the composition of a frying fat or oil has a significant effect on the flavor of fried food, it is important to determine the effects that these alterations of fatty acid composition have on flavor. Decreasing the levels of linolenic acid and increasing the levels of oleic acid oleic acid /ole·ic ac·id/ (o-le´ik) a monounsaturated 18-carbon fatty acid found in most animal fats and vegetable oils; used in pharmacy as an emulsifier and to assist absorption of some drugs by the skin. in canola oil Noun 1. canola oil - vegetable oil made from rapeseed; it is high in monounsaturated fatty acids canola vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants give greater frying stability as measured by total polar compounds (TPCs). But potato chips fried in canola oil with 78% oleic acid and 19% linoleic acid linoleic acid /lin·o·le·ic ac·id/ (lin?o-le´ik) a polyunsaturated fatty acid, occurring as a major constituent of many vegetable oils; it is used in the biosynthesis of prostaglandins and cell membranes. have less fried potato flavor than potato chips fried in canola oil with 64% oleic acid and 24% linoleic acid. Fried food flavor may partly be derived from the formation of 2,4- decadienal during the thermal oxidation In microfabrication, thermal oxidation is a way to produce a thin layer of oxide (usually silicon dioxide) on the surface of a wafer (semiconductor). The technique forces an oxidizing agent to diffuse into the wafer at high temperature and react with it. of linoleic acid. You have to optimize both the fried-food flavor intensity and the length of frying life of the oil by selecting appropriate fatty acid compositions for frying oils. USDA/ARS researchers (National Center for Agricultural Utilization Research Established by an Act of Congress in 1938, the National Center for Agricultural Utilization Research (NCAUR) invents new uses of agricultural commodities for industrial and food products, develops new technology to improve environmental quality and provides technical support to , Food Quality and Safety Research Unit, National Center for Agricultural Utilization Research, 1815 N. University St., Peoria, IL 61604) investigated the effects of varying oleic o·le·ic adj. 1. Of, relating to, or derived from oil. 2. Of or relating to oleic acid. and linoleic acid composition of oils on flavor characteristics of fresh potato chips and french-fried potatoes and on the storage stability of potato chips. They also determined the optimal fatty acid composition to achieve a balance between desirable fried-food intensity, storage stability of fried food and extended fry life of the oil. Commercially processed cottonseed oil cottonseed oil: see cotton. and high-oleic sunflower oil were blended to produce oils with 12% to 55% linoleic acid and 16% to 78% oleic acid. Sensory panels evaluated french-fried potatoes and pilot- plant-processed potato chips. Initially, both foods prepared in cottonseed oil (16% oleic and 55% linoleic acid) had the highest intensities of fried-food flavor. But this decreased with decreasing levels of linoleic acid. In addition, 2,4-decadienal in potato chips decreased with decreasing levels of linoleic acid in the oils. Researchers measured frying oil stability by TPCs and oxidative stability by volatile compounds. High oleic sunflower oil (78% oleic acid) produced the lowest levels of TPCs and the lowest levels of hexanal and pentanal compounds, indicating greater frying oil stability and oxidative stability of the food. However, fresh potato chips fried in high oleic sunflower oil had the lowest intensities of fried-food flavor and lowest overall flavor quality. Fried-food flavor intensity was the best indicator of overall flavor quality in fresh potato chips. Further information. Kathleen A. Warner; phone: 309-681-4011; fax: 309 681-6679; email: warnerk@mail.ncaur.usda.gov. |
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