The determination of frying oil quality using a chemosensory system

Bhundit Innawong, Parameswarakumar Mallikarjunan, Joseph E. Marcy

Research output: Contribution to journalArticlepeer-review

63 Scopus citations

Abstract

Chemosensory systems are currently being introduced in the food industries for quality control and process monitoring. This study was conducted to determine the possibility of using a chemosensory system to differentiate among varying intensities of oil rancidity and investigate discrimination between good, marginal and unacceptable frying oils. Fresh, 1-day, 2-day used and discarded frying oils were obtained from a fast food restaurant in each frying cycle for 4 weeks. The oil samples were analysed using a quartz-microbalance- based chemosensory system. The discrimination between good, marginal and unacceptable frying oils with regard to rancidity was examined and the results were compared to their physico-chemical properties such as dielectric constant, peroxide value, and free fatty acid content. The different qualities of frying oils were successfully evaluated and discriminated using the chemosensory system. Good correlations (r from 0.87 to 0.96) were found between changes in physico-chemical properties of oil and the sensor signals.

Original languageEnglish (US)
Pages (from-to)35-41
Number of pages7
JournalLWT - Food Science and Technology
Volume37
Issue number1
DOIs
StatePublished - 2004

Keywords

  • Chemosensory system
  • Dielectric constant
  • Electronic nose
  • Free fatty acid content
  • Frying oil quality
  • Peroxide value

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