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).
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AOCS. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th edn., AOCS Press, Champaign, Additions and Revisions, Method Cd 18-90 (1992).
Przybylski, R., and N.A.M. Eskin, Measurement and Significance of Volatile Compounds, in Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, edited by K. Warner and N.A.M. Eskin, AOCS Press, Champaign, 1995, pp. 107–133.
Holm, U., and K. Ekbom-Olsson, p-Anisidine as a Reagent of Secondary Oxidation Products, 11th Congress of the Int. Soc. for Fat Research, Goteborg, 1972.
List, G.R., C.D. Evans, W.F. Kwolek, K. Warner, and B.K. Boundy, Oxidation and Quality of Soybean Oil: A Preliminary Study of the Anisidine Test, J. Amer. Oil Chem. Soc. 51:17–21 (1974).
Dris, N.A., A. Abdullah, and A.H. Halim, Evaluation of Palm Oil Qualilty: Correlating Sensory with Chemical Analyses, J. Amer. Oil Chem. Soc. 69:272–275 (1992).
Hawrysh, Z.J., M.K. Erin, S.S. Kim, and R.T. Hardin, Sensory and Chemical Stability of Tortilla Chips Fried in Canola Oil, Corn Oil, and Partially Hydrogenated Soybean Oil, J. Amer. Oil Chem. Soc. 72:1123–1129 (1995).
Dubois, J., F.R. van de Voort, J. Sedman, A.A. Ismail, and H.R. Ramaswamy, Quantitative Fourier Transform Infrared Analysis for Anisidine Value in Thermally Stressed Oils, J. Amer. Oil Chem. Soc. 73:787–794 (1996).
Warner, K., Sensory Evaluation of Oils, in Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, edited by K. Warner and N.A.M. Eskin, AOCS Press, Champaign, 1995, pp. 49–75.
Grosch, W., Flavour Properties, in Autoxidation of Unsaturated Lipids, edited by H.W.S. Chan, Academic Press, London, 1987, p. 115.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Tompkins, C., Perkins, E.G. The evaluation of frying oils with the p-Anisidine value. J Amer Oil Chem Soc 76, 945–947 (1999). https://doi.org/10.1007/s11746-999-0111-6
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-999-0111-6