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.
ASJC Scopus subject areas
- Food Science