Electronic nose for detecting the deterioration of frying fat — Comparative studies for a new quick test

Abstract

The results of investigations to develop an equipment for testing frying fats based on an “electronic nose” are presented. A practical approach was found for a handheld test instrument by means of headspace- gas chromatography (GC)-measurements of frying fats. Some sensors with the appropriate characteristics and selectivity were selected from a wide range of metal oxide sensors manufactured by different companies. First measurements with prototype probes resulted in a good correlation with the Food Oil Sensor as a reference. The influence of the water in the oil could be compensated. Different types of food did not influence the results.