Frying quality and oxidative stability of high-oleic corn oils

To determine the frying stability of corn oils that are genetically modified to contain 65% oleic acid, high-oleic corn oil was evaluated in room odor tests and by total polar compound analysis. Flavor characteristics of trench-fried potatoes, prepared in the oil, were also evaluated by trained analytical sensory panelists. In comparison to normal corn oil, hydrogenated corn oil and high-oleic (80 and 90%) sunflower oils, high-oleic corn oil had significantly (P < 0.05) lon er total polar compound levels after 20 h of oil heating and frying at 190 degrees C than the other oils. Fried-Toed flavor intensity was significantly higher in the normal corn oil during the early portion of the frying schedule than in any of the high-oleic or hydrogenated oils; however, after 17.5 h of frying, the potatoes fried in normal corn oil had the lowest intensity of fried-food flavor. Corn oil also had the highest intensities of off-odors, including acrid and burnt, in room odor tests. High-oleic corn oil also was evaluated as a salad oil for flavor characteristics and oxidative stability. Results showed that dry-milled high-oleic corn oil had good initial flavor quality and was significantly (P < 0.05) more stable than dry-milled normal corn oil after oven storage tests at 60 degrees C, as evaluated by flavor scores and peroxide values. Although the high-oleic corn oil had significantly (P < 0.05) better flavor and oxidative stability than corn oil after aging at 60 degrees C, even more pronounced effects were found in high-temperature frying tests, suggesting the advantages of high-oleic corn oil compared to normal or hydrogenated corn oils.