Determination of Oxidative Rancidity in Fish Oil by an Odor Sensor

Yinci Xi, Toshiyasu Yamaguchi, Masaaki Takeuchi

研究成果: Article査読

3 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)677-681
ページ数5
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
42
9
DOI
出版ステータスPublished - 1995 1 1

ASJC Scopus subject areas

  • 食品科学

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