Abstract
We clarified the characteristics of frying oil that had reached a flavor score of 3 from the deterioration index and sensory evaluation. Three types of food were deep-fried with or without a batter coating, and analyses of color, acid value (AV), anisidin value (An.V), carbonyl value (CV) and viscosity, and a sensory evaluation of the flying oil were all conducted.
The relationship among the analytical results was examined. This showed correlations between AV and the color, An.V and CV, between An.V and viscosity, and between CV and viscosity. There were also correlations between the deterioration index, CV, An.V and viscosity, and the rancid flavor from the sensory evaluation. On the other hand, An.V, CV, viscosity, and the rancid flavor showed no correlation with AV and the color. These results revealed that oil with a flavor score of 3 could be judged by using the rancid flavor as an index for the sensory evaluation, and that the characteristics were influenced by An.V, CV and viscosity.
