{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83726"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83726","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method","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).","abstract_html":"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).","abstract_has_math":false,"creators":["Tompkins, Carol Moya"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Edward Perkins"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:10:13Z","date_published":"2015-09-25T21:10:13Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI9812791"],"render_values":[{"text":"(MiAaPQ)AAI9812791","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83726","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Edward Perkins"]},{"key":"dc:creator","label":"Author","values":["Tompkins, Carol Moya"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:10:13Z","10000-01-01","1997"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83726","(MiAaPQ)AAI9812791"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["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).","Made available in DSpace on 2015-09-25T21:10:13Z (GMT). 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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).","Made available in DSpace on 2015-09-25T21:10:13Z (GMT). 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