Edible oil evaluation by room odor tests: A preliminary report View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1971-11

AUTHORS

C. D. Evans, Helen A. Moser, G. R. List, H. J. Dutton, J. C. Cowan

ABSTRACT

Room odors developed on heating edible fats in open vessels were evaluated and characterized by a 20 member odor panel. Edible fats tested were: special soybean salad and cooking oils, hydrogenated soybean oil and some commercial salad and cooking oils. Factors were investigated that affect reliability and reproducibility of the test and the acuity of the panel members. The effects of fry temperature and size of sample were investigated. The method has been applied to a study of hydrogenated and unhydrogenated soybean oil samples. More... »

PAGES

711-714

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02638526

DOI

http://dx.doi.org/10.1007/bf02638526

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1011678994


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