COMPARISON OF CHEMICAL AND SENSORY METHODS OF EVALUATING THERMALLY OXIDIZED GROUNDNUT OIL

被引：9

作者：

ODUMOSU, OT ^{[1
]}

SINHA, J ^{[1
]}

HUDSON, BJF ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI,READING RG1 5AQ,BERKSHIRE,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740300512

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Seven chemical methods, namely peroxide value (PV), totox value (TV), anisidine value (AV), conjugable oxidation products (COP), oxodiene value (OV), induction period (IP), iodine value (IV) and a sensory analytical procedure (flavour score, FS) have been used in evaluating the oxidation state of groundnut oil heated at 100°C for varying lengths of time up to 20 h. As oxidation progressed, PV, TV, AV, COP and OV increased. IP and IV decreased with oxidation while FS showed a progressive deterioration on a seven‐point scale from bland to very rancid. On the basis of sensitivity to oxidative changes, five of the methods (PV, TV, IP, IV and FS) were found to be satisfactory. However, the best correlation with flavour scores were obtained in the case of IP, IV and OV while AV and COP correlated poorly with FS. Three methods (PV, IP and IV) best satisfied the combined criteria of sensitivity to oxidative changes and correlation with flavour. Copyright © 1979 John Wiley & Sons, Ltd

引用

页码：515 / 520

页数：6