Fingerprinting Analysis of Quality Change of Deep Frying Edible Oil

Abstract

Abstract: Infrared spectroscopy and electronic nose were used to detect functional groups in used edible oil. Infrared spectroscopic analysis showed that soybean oil revealed changes in some absorption peak areas due to the formation of aldehydes and ketone after thermal oxidation. The results of electronic nose detection demonstrated that no obvious changes in chemical components were observed at heating temperatures lower than 150 ℃ despite significant differences when compared with control group. The same results were obtained when the continuous heating time exceeded 3 h. Hence, both techniques allow the identification of quality changes of edible oil during high temperature heating.

Key words: edible oil, deep frying, gas chromatography (GC), infrared spectroscopy, electronic nose

CLC Number:

TS254.1

References

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