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Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying

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

Abstract

Five oils and a fat were subjected to simulated deep fat frying using moist cotton balls. The used oils were evaluated by an expert organoleptic panel. Statistically significant differences were found in the odors and flavors of the used oils. Volatile decomposition products of the used oils were quantitatively isolated by high vacuum cryogenic entrainment and then analyzed by gas-liquid chromatography. The volatiles from each used oil yielded a gas chromatogram which was qualitatively and quantitatively different from the others. A statistical analysis was used to correlate the organoleptic scores with the profile gas chromatograms from the used oils. Excellent correlations between gas chromatographic peak areas and organoleptic scores were established. However, limitations in the number of samples tested and limitations in the statistical design do not permit drawing conclusions of cause and effect.

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Author information

Author notes

  1. J. Richard Trout

    Present address: Department of Food Science, Cook College, Rutgers, The State University of New Jersey, 08903, New Brunswick, New Jersey

  2. Michael M. Blumenthal

    Present address: Division of CPC International, Best Foods Research Center, 07083, Union, NJ

Authors and Affiliations

  1. Department of Food Science, Cook College, Rutgers, The State University of New Jersey, 08903, New Brunswick, New Jersey

    Michael M. Blumenthal & Stephen S. Chang

Authors
  1. Michael M. Blumenthal
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  2. J. Richard Trout
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  3. Stephen S. Chang
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Additional information

Paper of the Journal Series, New Jersey Agricultural Experiment Station, Cook College, Rutgers, The State University of New Jersey.

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Blumenthal, M.M., Trout, J.R. & Chang, S.S. Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying. J Am Oil Chem Soc 53, 496–501 (1976). https://doi.org/10.1007/BF02636822

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  • DOI: https://doi.org/10.1007/BF02636822

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