Soybean oil, hydrogenated soybean oil, and corn oil were exposed to light for various periods of time to obtain a wide range of flavor qualities. The flavor qualities of these oils were evaluated by sensory analysis and instrumental gas chromatographic analysis. The results of the correlation coefficients (r) of flavor scores between the sensory evaluation and the instrumental analysis for soybean oil, hydrogenated soybean oil, and corn oil were 0.99, 0.98, and 0.95, respectively. Therefore, the instrumental analysis can be used to determine the flavor qualities of different oils.
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David B. Min (1981) studied this question.
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