揮発性カルボニル化合物のカルボニル価の簡易測定法 (第3報) : 酸化防止剤添加油脂を用いた掲げせんべいにおける揮発性カルボニル化合物のカルボニル価と官能審査法との関係

概要

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The chemical method for measuring the degree of rancidity in food fat, as previously reported, was applied to aged fried rice crackers soaked in antioxidant-containing oils. The rice crackers were fried with soybean oil, corn oil, and lard at 240°C. After the oils in these fried rice crackers were extracted with hexane, the defatted rice crackers were soaked in oils to which 0.01% of citric acid, 0.005% of BHA, and 0.005% of BHT were added. Thus, the contents of antioxidants in oils in fried rice crackers were assured. Then, these fried rice crackers were aged under various conditions, such as in dark at 35°C and 62°C, and in light at 25°C. The development of rancidity in these fried rice crackers was measured by sensory evalution by an experienced panel and chemical tests such as the measurement of peroxide value, carbonyl value, and volatile carbonyl value. The results resembled to that of the previous paper, except the term to reach rancidity. Addition of antioxidants retarded the development of rancidity, but did not change the relations between the chemical characteristics such as peroxide value, carbonyl value, volatile carbonyl value and flavor score.
社団法人日本油化学会の論文