Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, <i>p</i>-anisidine value, malondialdehyde, and total polar compounds w...

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Bibliographic Details
Main Authors: Jookyeong Lee, Changguk Boo, Seong-jun Hong, Eui-Cheol Shin
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
frying oil
lipid oxidation
chemical property
sensory quality
electronic tongue
electronic nose
Online Access:https://www.mdpi.com/2304-8158/10/5/972

Internet

https://www.mdpi.com/2304-8158/10/5/972

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