The evaluation of frying oils with the <i>p</i>‐Anisidine value

Abstract

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).