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

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).

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Tompkins, Carol Moya

Contributors dc:contributor

• Edward Perkins

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(MiAaPQ)AAI9812791

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83726