Measuring flavor deterioration of fats, oils, dried emulsions and foods

Abstract and Summary

In fats, oils, and simple systems such as model dried emulsions, conventional measurements such as peroxide values and oxygen absorption measurements usually give a valid measure of sample flavor. In real food systems, this is often not the case. Measures of volatile (CO₂, pentane) and nonvolatile (anisidine reactive compounds) peroxide decomposition products often give a better picture of the organoleptic status of a sample. Unusually large amounts of CO₂ are liberated when fats and oils oxidize in the presence of proteins. The implications of this phenomenon are discussed.