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Crude soybean oil has a characteristic “greenbeany” flavor, which during refining, bleaching and deodorization is eliminated to produce a bland tasting, light colored oil. However, flavor returns during storage and has been characteristically called the “reversion flavor” of soybean oil. This deleterious characteristics flavor has influenced the utilization of soybean oil and its fatty acids. Several theories for the cause of reversion flavor include: (a) oxidation of linolenic acid; (b) oxidation of isolinoleic acid of the 9,15-diene structure; (c) phosphatide reactions; (d) unsaponifiables; and (e) oxidative polymers. References are presented that support or contradict these theories. Recent publications concerning the isolation and characterization of the components of reversion flavor indicate slight oxidation of the fatty acids is the major cause. Techniques that are effective in increasing the flavor stability of soybean oil are presented. |
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