Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method

Tompkins, Carol Moya

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Description

Title

Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method

Author(s)

Tompkins, Carol Moya

Issue Date

1997

Doctoral Committee Chair(s)

Edward Perkins

Department of Study

Food Science and Human Nutrition

Discipline

Food Science and Human Nutrition

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

Ph.D.

Degree Level

Dissertation

Keyword(s)

Agriculture, Food Science and Technology

Language

eng

Abstract

Study II was conducted to examine the relationship between p-anisidine value and headspace volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p-Anisidine value was found to be highly significantly correlated with hexanal (r = 0.81), heptanal (r = 0.66), t-2-hexenal (r = 0.81), t-2-heptenal (r = 0.71), t-2-octenal (r = 0.92), and t,t-2,4-decadienal (r = 0.86) contents. p-Anisidine value was highly significantly correlated with overall odor intensity (r = 0.82), and correlated with fried food odor (r = 0.53) and burnt odor (r = 0.43). p-Anisidine value and polymer analysis were also highly significantly correlated (r = 0.84).

Graduation Semester

1997

Type of Resource

text

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