The determination of frying oil quality using a chemosensory system

Bhundit Innawong, Parameswarakumar Mallikarjunan, Joseph E. Marcy

Research output: Contribution to journalArticle

56 Citations (Scopus)

Abstract

Chemosensory systems are currently being introduced in the food industries for quality control and process monitoring. This study was conducted to determine the possibility of using a chemosensory system to differentiate among varying intensities of oil rancidity and investigate discrimination between good, marginal and unacceptable frying oils. Fresh, 1-day, 2-day used and discarded frying oils were obtained from a fast food restaurant in each frying cycle for 4 weeks. The oil samples were analysed using a quartz-microbalance- based chemosensory system. The discrimination between good, marginal and unacceptable frying oils with regard to rancidity was examined and the results were compared to their physico-chemical properties such as dielectric constant, peroxide value, and free fatty acid content. The different qualities of frying oils were successfully evaluated and discriminated using the chemosensory system. Good correlations (r from 0.87 to 0.96) were found between changes in physico-chemical properties of oil and the sensor signals.

Original languageEnglish (US)
Pages (from-to)35-41
Number of pages7
JournalLWT - Food Science and Technology
Volume37
Issue number1
DOIs
StatePublished - Jan 1 2004

Fingerprint

frying oil
Oils
rancidity
oils
physicochemical properties
fast food restaurants
process monitoring
frying
quartz
peroxide value
sensors (equipment)
quality control
food industry
free fatty acids
Fast Foods
fatty acid composition
Restaurants
Food Quality
Quartz
Food Industry

Keywords

  • Chemosensory system
  • Dielectric constant
  • Electronic nose
  • Free fatty acid content
  • Frying oil quality
  • Peroxide value

Cite this

The determination of frying oil quality using a chemosensory system. / Innawong, Bhundit; Mallikarjunan, Parameswarakumar; Marcy, Joseph E.

In: LWT - Food Science and Technology, Vol. 37, No. 1, 01.01.2004, p. 35-41.

Research output: Contribution to journalArticle

@article{3853e1f1af8f462f83c7f25e2b0e72b4,
title = "The determination of frying oil quality using a chemosensory system",
abstract = "Chemosensory systems are currently being introduced in the food industries for quality control and process monitoring. This study was conducted to determine the possibility of using a chemosensory system to differentiate among varying intensities of oil rancidity and investigate discrimination between good, marginal and unacceptable frying oils. Fresh, 1-day, 2-day used and discarded frying oils were obtained from a fast food restaurant in each frying cycle for 4 weeks. The oil samples were analysed using a quartz-microbalance- based chemosensory system. The discrimination between good, marginal and unacceptable frying oils with regard to rancidity was examined and the results were compared to their physico-chemical properties such as dielectric constant, peroxide value, and free fatty acid content. The different qualities of frying oils were successfully evaluated and discriminated using the chemosensory system. Good correlations (r from 0.87 to 0.96) were found between changes in physico-chemical properties of oil and the sensor signals.",
keywords = "Chemosensory system, Dielectric constant, Electronic nose, Free fatty acid content, Frying oil quality, Peroxide value",
author = "Bhundit Innawong and Parameswarakumar Mallikarjunan and Marcy, {Joseph E.}",
year = "2004",
month = "1",
day = "1",
doi = "10.1016/S0023-6438(03)00122-1",
language = "English (US)",
volume = "37",
pages = "35--41",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",
number = "1",

}

TY - JOUR

T1 - The determination of frying oil quality using a chemosensory system

AU - Innawong, Bhundit

AU - Mallikarjunan, Parameswarakumar

AU - Marcy, Joseph E.

PY - 2004/1/1

Y1 - 2004/1/1

N2 - Chemosensory systems are currently being introduced in the food industries for quality control and process monitoring. This study was conducted to determine the possibility of using a chemosensory system to differentiate among varying intensities of oil rancidity and investigate discrimination between good, marginal and unacceptable frying oils. Fresh, 1-day, 2-day used and discarded frying oils were obtained from a fast food restaurant in each frying cycle for 4 weeks. The oil samples were analysed using a quartz-microbalance- based chemosensory system. The discrimination between good, marginal and unacceptable frying oils with regard to rancidity was examined and the results were compared to their physico-chemical properties such as dielectric constant, peroxide value, and free fatty acid content. The different qualities of frying oils were successfully evaluated and discriminated using the chemosensory system. Good correlations (r from 0.87 to 0.96) were found between changes in physico-chemical properties of oil and the sensor signals.

AB - Chemosensory systems are currently being introduced in the food industries for quality control and process monitoring. This study was conducted to determine the possibility of using a chemosensory system to differentiate among varying intensities of oil rancidity and investigate discrimination between good, marginal and unacceptable frying oils. Fresh, 1-day, 2-day used and discarded frying oils were obtained from a fast food restaurant in each frying cycle for 4 weeks. The oil samples were analysed using a quartz-microbalance- based chemosensory system. The discrimination between good, marginal and unacceptable frying oils with regard to rancidity was examined and the results were compared to their physico-chemical properties such as dielectric constant, peroxide value, and free fatty acid content. The different qualities of frying oils were successfully evaluated and discriminated using the chemosensory system. Good correlations (r from 0.87 to 0.96) were found between changes in physico-chemical properties of oil and the sensor signals.

KW - Chemosensory system

KW - Dielectric constant

KW - Electronic nose

KW - Free fatty acid content

KW - Frying oil quality

KW - Peroxide value

UR - http://www.scopus.com/inward/record.url?scp=1242333160&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=1242333160&partnerID=8YFLogxK

U2 - 10.1016/S0023-6438(03)00122-1

DO - 10.1016/S0023-6438(03)00122-1

M3 - Article

AN - SCOPUS:1242333160

VL - 37

SP - 35

EP - 41

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 1

ER -