Abstract
It is well known that frying oil gradually deteriorates when used many times, and that the flavor of such rancid oil is bad. The quality of foods fried in such oil is reduced and it becomes toxic as oxidation progresses. In order to access the deterioration of frying oil, we measure the viscosity, acidic value, carbonyl value and etc. But these chemical or physical values cannot be measured easily, and we have no instruments for this in the kitchen. To assess the life span of good taste results for frying oil used for cooking, members of the research group on frying have been looking into an easy method of sensory evaluation, namely, flavor scores based upon the provisional standard methods for the analysis of fats, oils and related materials (Japan Oil Chemists' Society). As the color of the frying oil and the taste of the fried materials varies case by case, it has been revealed that using the judging flavor score 3 of frying oil is a useful and easy method for accessing its life span in the domestic kitchen.
