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Abstract Five oils and a fat were subjected to simulated deep fat frying using moist cotton balls. The used oils were evaluated by an expert organoleptic panel. Statistically significant differences were found in the odors and flavors of the used oils. Volatile decomposition products of the used oils were quantitatively isolated by high vacuum cryogenic entrainment and then analyzed by gas‐liquid chromatography. The volatiles from each used oil yielded a gas chromatogram which was qualitatively and quantitatively different from the others. A statistical analysis was used to correlate the organoleptic scores with the profile gas chromatograms from the used oils. Excellent correlations between gas chromatographic peak areas and organoleptic scores were established. However, limitations in the number of samples tested and limitations in the statistical design do not permit drawing conclusions of cause and effect.
Blumenthal et al. (Thu,) studied this question.