TY - JOUR
T1 - Determination of Oxidative Rancidity in Fish Oil by an Odor Sensor
AU - Xi, Yinci
AU - Yamaguchi, Toshiyasu
AU - Takeuchi, Masaaki
PY - 1995/1/1
Y1 - 1995/1/1
N2 - 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.
AB - 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.
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U2 - 10.3136/nskkk.42.677
DO - 10.3136/nskkk.42.677
M3 - Article
AN - SCOPUS:85007848240
VL - 42
SP - 677
EP - 681
JO - Nippon Shokuhin Kagaku Kogaku Kaishi
JF - Nippon Shokuhin Kagaku Kogaku Kaishi
SN - 1341-027X
IS - 9
ER -