C. Tompkins, E. G. Perkins
Aug 1, 1999
Citations
5
Influential Citations
90
Citations
Quality indicators
Journal
Journal of the American Oil Chemists' Society
Abstract
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 evaluation, and polymer analysis. p-Anisidine value was found to be correlated with hexanal (r=0.81), heptanal (r=0.66), t-2-hexenal (r=0.81), t-2-heptenal (r=0.71), t-2-octenal (r=0.92), and t,t-2,4-decadienal (r=0.86) contents. p-Anisidine value was correlated with overall odor intensity (r=0.82) and correlated with fried food odor (r=0.53) and burnt odor (r=0.43). p-Anisidine value and polymers were also correlated (r=0.84).