Techniques for flavor and odor evaluation of soy oil

Means of evaluating soybean oil for flavor on a “now” basis and on a “predictive” basis are presented. Emphasis is placed on more recent objective methodology for measuring oil volatiles and using their correlation with flavor. Applications of a modified volatile technique for use with soy isolates or soy proteins is shown. The importance of sensory analysis and a summary of methodology currently being used are discussed.