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Edible oil evaluation by room odor tests: A preliminary report

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

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.

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Authors and Affiliations

  1. Northern Regional Research Laboratory, 61604, Peoria, Illinois

    C. D. Evans, Helen A. Moser, G. R. List, H. J. Dutton & J. C. Cowan

Authors
  1. C. D. Evans
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  2. Helen A. Moser
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  3. G. R. List
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  4. H. J. Dutton
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  5. J. C. Cowan
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Additional information

No. Market. Nutr. Res. Div., ARS, USDA.

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Evans, C.D., Moser, H.A., List, G.R. et al. Edible oil evaluation by room odor tests: A preliminary report. J Am Oil Chem Soc 48, 711–714 (1971). https://doi.org/10.1007/BF02638526

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  • DOI: https://doi.org/10.1007/BF02638526

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