Effects of carbonyl compounds for judging the deterioration of frying oil

Abstract

The effects of carbonyl compounds on flavor score as an index for the deterioration of frying oil was investigated. The differences in composition and quantity of carbonyl compounds were measured to assess whether a sample oil could be identified by a sensory evaluation. Although it was possible to recognize the difference of carbonyl value in the initial stage of deterioration of the oil, this became more difficult as the deterioration advanced. The influence of such other factors as viscosity and polar compounds is thought to have been the reason for this.