Premium
Edible oil evaluation by room odor tests: A preliminary report
Author(s) -
Evans C. D.,
Moser Helen A.,
List G. R.,
Dutton H. J.,
Cowan J. C.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638526
Subject(s) - odor , soybean oil , edible oil , food science , cooking oil , reproducibility , pulp and paper industry , environmental science , chemistry , chromatography , engineering , organic chemistry , biodiesel , catalysis
Room odors developed on heating edible fats in open vessels were evaluated and characterized by a 20 member odor panel. Edible fats tested were: special soybean salad and cooking oils, hydrogenated soybean oil and some commercial salad and cooking oils. Factors were investigated that affect reliability and reproducibility of the test and the acuity of the panel members. The effects of fry temperature and size of sample were investigated. The method has been applied to a study of hydrogenated and unhydrogenated soybean oil samples.