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United States Department of Agriculture

Agricultural Research Service


item Moizuddin, S
item Pollak, Linda
item Wilson, L
item Duvick, Susan
item White, Pamela

Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 6/15/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Disagreeable flavors associated with oxidized oils make it difficult to recruit sensory panelists to evaluate these samples. The application of an instrument called the "electronic nose" to monitor the formation of volatile compounds associated with these disagreeable flavors could help in the interpretation of oil oxidation studies and partly supplement the human nsensory panels. There are no published studies that evaluate the relationship of oil oxidation sensory data and "electronic nose" analyses. Therefore, this project was designed to determine correlations between sensory evaluation and "electronic nose" analyses. Corn, peanut, and canola oils were stored at 60'C in the dark until sufficiently oxidized. On days 0, 3, 6, 9, and 12, oils were evaluated for peroxide value, volatile compounds by "electronic nose," and sensory evaluation. The entire study was duplicated. The data indicated that the "electronic nose" is capable of fmeasuring volatile changes associated with oil oxidation and could be used to supplement data obtained from sensory evaluations.

Last Modified: 10/17/2017
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