Correlation of gas liquid chromatographie volatiles with flavor intensity scores of stored sunflower oils

Samples of sunflower salad oil from seed produced in the northern United States containing butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone and propyl gallate were stored in flintglass and amber bottles in the presence and absence of light for 16 wk. Using Dupuy’s direct gas liquid chromatography method, correlations were made between pentane and flavor intensity scores and total volatiles and flavor intensity scores as well as flavor intensity values (FIV). Samples stored in clear bottles exposed to light had higher scores and pentane content than those stored in amber bottles or in the dark. Peroxide values were highest for samples stored in amber bottles. High correlation was found between flavor intensity scores and pentane and between pentane and FIV for rancid and painty flavor descriptors. Indications from the chemical and sensory data suggested that the addition of antioxidants had little effect on flavor scores when the oil was stored in the absence of light.