evaluation of frying oils with the p-anisidine value

This study was conducted to examine the relationship of p‐anisidine value with headspace volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p‐anisidine value, headspace volatile analysis, sensory evalua...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1999-08, Vol.76 (8), p.945-947
Hauptverfasser:	Tompkins, C, Perkins, E.G
Format:	Artikel
Sprache:	eng
Schlagworte:	Anisidine Biological and medical sciences cooking fats and oils deep fat frying deep‐frying Evaluation Fat industries flavor analysis Food industries Frying frying oil evaluation Fundamental and applied biological sciences. Psychology General aspects Headspace headspace chromatography Headspace volatiles Hexanal Methods of analysis, processing and quality control, regulation, standards Odor intensity Odors Polymers p‐Anisidine value Sensory evaluation Solanum tuberosum soybean oil Soybeans Volatiles
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