Traditional analytical methods for assessing oil oxidation frequently depend on expensive and intricate equipment or elaborate procedures, thereby hindering their practical use in everyday situations. Sensory evaluation and GC-MS analysis indicated that during storage, the peroxide value (PV) and aldehyde content of pecan oil increased, consistent with progressive oxidation, while the acid value (AV) remained stable. The shelf-life prediction model further underscores its reliability as an oxidation marker. The coefficient of determination (R2) for the first-order kinetic model at temperatures of 20, 40, 50, and 60 °C ranged from 0.9183 to 0.9841. The correlation coefficients between the measured and predicted shelf-life values were 0.9993 for cold-pressed pecan oil (CPO) and 0.9866 for hot-pressed pecan oil (HPO). A filter-paper-based colorimetric aldehyde sensor was developed for the visual assessment of pecan oil shelf-life, which leverages the chemical reaction between hydroxylamine sulfate and aldehydes to generate a distinct naked-eye color shift from red to purple-blue—this enables the qualitative identification of whether cold-pressed (CPO) and hot-pressed (HPO) pecan oil complies with the national peroxide value (PV) limit of 0.25 g/100 g or exceeds it. Specifically, CPO is deemed to be expired when a* ≤ 11 and HPO when a* ≤ 15; consistent red-to-purple-blue color changes for the sensor yielded 100% sensitivity and 100% specificity for both oils at the national PV limit, thereby validating its application as a highly accurate qualitative (pass/fail) indicator for oil oxidation. By contrast, sensory evaluation can also reliably distinguish when pecan oil exceeds the national PV limit qualitatively, yet it lacks quantitative accuracy due to inherent subjective biases.
Song et al. (2026) studied this question.