Abstract: Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

Abstract: Provided is a fat or oil composition that may reduce degradation odor to a less extent at the time of cooking even though comprising ?-linolenic acid in a large amount, and is capable of improving the taste and flavor of the cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil whose constituent fatty acids comprise from 10 to 50 mass % of ?-linolenic acid; and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol.

Abstract: Provided is a fat or oil composition having high oxidative stability while containing a large amount of ?-linolenic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a content of ?-linolenic acid in constituent fatty acids of the fat or oil is from 15 to 60 mass %; (B) a rosemary extract at a content of from 0.005 to 0.25 mass %; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass %.

Abstract: Provided is a fat or oil composition having high oxidative stability while containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract at a content of from 0.005 to 0.25 mass %; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass %.

Abstract: Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

Abstract: Provided is a fat or oil composition having high oxidative stability even though containing a large amount of ?-linolenic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C): (A) a fat or oil comprising constituent fatty acids comprising from 15 to 60 mass % of ?-linolenic acid; (B) from 0.001 to 0.18 mass % of a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

Abstract: Provided is a fat or oil composition that may reduce degradation odor to a less extent at the time of cooking even though comprising ?-linolenic acid in a large amount, and is capable of improving the taste and flavor of the cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil whose constituent fatty acids comprise from 10 to 50 mass % of ?-linolenic acid; and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol.

Abstract: Provided is a fat or oil composition that may suppress degradation odor at the time of cooking even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and is capable of improving the taste and flavor of a cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids thereof is from 0.4 to 10 mass % with respect to total constituent fatty acids of the fat or oil; and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol.