Description
Edible or cooking oil is fat of plant, animal or microbial origin, which is liquid at room temperature and is suitable for food use. ... The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. edible oils are mostly refined before their consumption so that the resulting taste is sensorially neutral. Even very small traces of volatile products are easily perceived by the consumer. In the USA and many European countries, consumers prefer oils without any flavour, while in some European, Asian and African countries, weak natural oily, nutty or buttery flavour notes are tolerable, and often even required. Oils produced from seeds where lipids were attacked by lipoxygenases contain traces of oxidised products and are refined only with difficulty.They also easily turn rancid on storage. In contrast to refined oils, virgin olive oils and some other virgin oils contain volatile oxidation products in small amounts, which impart a characteristic herbal flavour to olive oil or a weak walnut flavour to sunflower oil.
