Thiobarbituric acid value ( TBA ), ρ‐anisidine value (ρ‐AnV) and carbonyl value ( CV ) were compared with sensory scores in monitoring the oxidation of ghee. The latter used a 9‐point hedonic scale for flavour. Six samples of ghee were stored at 80 °C and samples were removed at 48‐h intervals. Correlation coefficients of the chemical values with flavour scores were CV −0.664, TBA −0.521 and p‐AnV −0.356, suggesting that the CV was the most suitable of the methods tested.
No takes yet. Share an insight, caveat, or question.
Mehta et al. (2015) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: