Journal of the American Oil Chemists Society · 2009 · 10 citations · 4 references
AgricultureFood ScienceFood AnalysisFood SafetySensory EvaluationFood Safety AnalysisLipid AnalysisOilseed ProcessingSensory AnalysisSensory Data AnalysisSensory Test DesignFatty AcidsOleic Acid ContentPhysicochemical PropertiesSensory CharacterizationSensory Panel AssessmentSensory Panel TrainingSensory Quality EvaluationTrained Sensory Panels
Abstract Measurements of degradation in frying oils are mainly based on physico‐chemical properties. Total polar compounds (TPC) and free fatty acids (FFA) content in frying oils are used as a guide for discarding used oils. The purpose of this study was to evaluate the efficacy of a sensory method in detecting degradation in soybean oils used in potato chips deep frying. The sensory evaluation of oil samples was determined by a trained panel; after rigorous selection and training steps. Free fatty acid, TPC and Rancimat induction period (IP) were quantified in the same samples. The proposed sensory method was sensitive to small differences in rancidity. The selected and trained sensory panel discarded oil samples with 0.175% FFA as oleic acid, 18.92% TPC, and 0.20 h IP. According to the results achieved in this research sensorial trained panel response is sensitive and accurate in refusing deteriorated frying oils. Besides this, soybean oil can be used for deep frying procedures and safely discarded according to the panel response, although presenting up to 7% linolenic acid.
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