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KMID : 0380619880200050732
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 5 p.732 ~ p.735
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Gas Chromatographic Determination of Flavor Stability of Cooking Oils
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Abstract
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Flavor stability of cooking oils such as rice bran oil, double fractionated palm olefin and soybean oil were determined by headspace analysis using gas chromatography. In the headspace, the contents of volatile compounds, oxygen and hydrogen were measured. The hydrogen content in the headspace correlated well with the contents of volatile compound (r $gt; 0.95). Therefore, it is proposed that a single measurement of hydrogen and oxygen is used as a index of flavor stability of cooking oils instead of separate measurement of volatile compounds and oxygen. which have conventionally been used.
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