Construction of a Universal Model for Total Polar Compounds in Fried Soybean Oil Based on Low-Field NMR

Key Points

• Total polar compounds are quantified effectively in fried soybean oil, enhancing oil quality control.
• Key evidence includes a precise low-field NMR technique that demonstrates a reliable measure of total polar compounds.
• Model development utilizes low-field magnetic resonance to establish a universal framework for analysis of oil quality.
• Implications suggest improved assessment methodologies for cooking oils, ensuring safety and quality in food production.