Investigation of the relationship between oxidation kinetics and deterioration of sensory characteristics of vegetable oils

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The article investigates the possibility of predicting the appearance of a feeling of rancidity by the main indicators of oil oxidation – peroxide and anisidine numbers. As a result of oxidation at 28 ° C and the access of air oxygen, significant amounts of hydroperoxides (up to 160-180 mmol 1/2O/kg) accumulated, but the feeling of rancidity did not appear. It is proved that according to the kinetics of oils oxidation according to the data of anisidine numbers, it is possible to predict the moment of deterioration of the organoleptic characteristics of oils.