The evaluation of frying oils with the p-anisidine value

This study was conducted to examine the relationship of p-anisidine value w ith headspace volatiles, sensory evaluation, and polymers. Partially hydrog enated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evalua tion, and polymer analysis. p-Anisidine value was found to be correlated wi th hexanal (r = 0.81), heptanal (r = 0.66), t-2- hexenal (r = 0.81), t-2-he ptenal (r = 0.71), t-2-octenal (r = 0.92), and t,t-2,4-decadienal (r = 0.86 ) contents. p-Anisidine value was 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 polymers were also correlated (r = 0.84).