Determination of Oxidative Rancidity in Fish Oil by an Odor Sensor

Yinci Xi, Toshiyasu Yamaguchi, Masaaki Takeuchi

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


A diffused odor of fish oil derived in oxidation was measured by an odor sensor. A slight odor of initial stage in oxidation could be accurately measured. The induction period could be also judged by this method. It was shown that the odor concentration value was closely correlated with the peroxide value. This method was a simple and rapid to determine oxidative rancidity of fish oil, and would be useful for a management of quality of oil and estimation of rancidity.

Original languageEnglish
Pages (from-to)677-681
Number of pages5
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Issue number9
Publication statusPublished - 1995 Jan 1

ASJC Scopus subject areas

  • Food Science


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