Reversion del sabor del aceite de soja refinado: antecedentes y teorias sobre este deterioro.
1994
Sengenberger Stirling S.
English. Soybean oil is the predominant oil produced in the world markets. Its flavor and odor tend to be altered fairly rapidly even when processsed and stored in adequated conditions. This deterioration is known as flavor reversion and frequently leads to consumer rejection of the oil as fishy and painty flavors appear. This tendency of deororized soybean oil to develop off-flavors is mainly due to the presence of linolenic acid. The industry carries out some processes to help reversion delay in soybean oil.
Show more [+] Less [-]Spanish; Castilian. El aceite de soja es el principal aceite producido, comercializado y consumido en el mercado mundial. El olor y sabor de este aceite tienden a alterarse con bastante rapidez aun en condiciones adecuadas de procesamiento y almacenamiento adquiriendo caracteristicas desagradables que producen su rechazo en el mercado consumidor. Esta alteracion del sabor se conoce como reversion. La tendencia que tiene el aceite de soja a desarrollar sabores extranos (off-flavors) luego de la refinacion se debe principalmente a la presencia de acido linolenico. Existen practicas comunes en la industria que ayudan a retardar el fenomeno de la reversion del sabor.
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