PROBLEM TO BE SOLVED: To provide an oil/fat composition which includes α-linolenic acid in a large amount, but can control a deterioration odor, when thermally cooked and improve the flavor of thermally cooked product.SOLUTION: The oil/fat composition includes the following ingredients (A) and (B): (A) oil/fat wherein 10-50 mass% of constituting fatty acids is α-linolenic acid, and (B) 0.05-1.8 mass% of free type triterpene alcohol.COPYRIGHT: (C)2013,JPO&INPIT【課題】α-リノレン酸を多く含みながらも、加熱調理時の劣化臭が抑制され、且つ加熱調理品の風味を向上させることができる油脂組成物の提供。【解決手段】次の成分(A)及び(B):(A)構成脂肪酸の10~50質量%がα-リノレン酸である油脂、(B)遊離型トリテルペンアルコール 0.05~1.8質量%、を含有する油脂組成物。【選択図】なし
