The evaluation of frying oils with the p‐Anisidine value

This study was conducted to examine the relationship of p‐anisidine value with headspace volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p‐anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p‐Anisidine value was found to be correlated with hexanal (r=0.81), heptanal (r=0.66), t‐2‐hexenal (r=0.81), t‐2‐heptenal (r=0.71), t‐2‐octenal (r=0.92), and t,t‐2,4‐decadienal (r=0.86) contents. p‐Anisidine value was correlated with overall odor intensity (r=0.82) and correlated with fried food odor (r=0.53) and burnt odor (r=0.43). p‐Anisidine value and polymers were also correlated (r=0.84).