Development of a Degradation Method for Evaluation Edible Oils Using a Contactless Quartz Crystal Complex Capacitance Sensor

A method for evaluating the degradation of edible oils using a contact less quartz-based capacitive detector is reported herein. Oils easily oxidize, resulting in loss of flavor and nutritional value. Therefore, it is necessary to determine oil degradation. We attempted to evaluate the degradation of edible oils by heat and light using this sensor. The results showed the degradation of heated and irradiated oil could be detected. This is due to the compound was formed during heating and irradiation.