Methods to Access Quality and Stability of Oils and Fat-Containing Foods

An Industrial Food Lab Out of the 1930s......Page 1
Alkali Conjugation?Spectrophotometry......Page 3
Differential Migration Processes......Page 4
Sensory Evaluation in the 1940s......Page 6
Computer-Ease......Page 9
Hyphenation......Page 11
Integration of Methodologies......Page 12
Quo Vadis......Page 13
References......Page 14
Introduction......Page 17
Processing......Page 20
Alkali Refining......Page 27
Bleaching......Page 29
Deodorization......Page 30
Inert Gases......Page 32
Antioxidants......Page 33
Conclusion......Page 34
References......Page 35
Professional Staff......Page 37
Expectation Error......Page 38
Sensory Testing Facilities......Page 40
Booth Area......Page 41
Training Area......Page 42
Serving Containers......Page 43
Rinsing......Page 44
Selection of Panelists......Page 45
Monitoring Panelists’ Performance......Page 46
Experimental Design......Page 47
References......Page 48
What Is Sensory Evaluation?......Page 49
Is Sensory Evaluation Needed?......Page 50
Benefits from Sensory Evaluation......Page 51
Types of Sensory Evaluations......Page 52
Types of Sensory Panels......Page 53
The Basic Sensory Panel......Page 54
Procedure......Page 55
Liquid Oils......Page 56
Descriptions......Page 57
Oil-Containing Foods......Page 59
Intensity Scale for Salad Oil......Page 60
Quality Scale for Salad Oils......Page 61
Intensity Scale for Room Odor......Page 62
Quality Scale for Oil-Containing Foods......Page 63
References......Page 64
Definitions......Page 66
Lexicon for Fats, Oils and Oil-Containing Foods with Definitions Def and Standards Std......Page 67
Appendix C......Page 70
Score Sheets......Page 71
AOCS Flavor Intensity Evaluation......Page 72
AOCS Flavor Quality Evaluation......Page 73
Salad Dressing Evaluation......Page 74
Definition of Margarine......Page 76
Quality Control, Grading, and Inspection......Page 77
Sensory Methods......Page 80
Multivariate Statistical Techniques......Page 81
Appearance......Page 85
Color......Page 86
Mouthmelt......Page 87
Graininess......Page 89
Firmness vs. Spreadability......Page 91
Margarine Flavor Models: Cultured vs. Sweet Cream Butter......Page 97
Threshold Measurements......Page 98
Power Functions......Page 99
Multiple-Paired Comparisons......Page 100
Shelf Life......Page 101
Conclusions......Page 103
References......Page 104
Laboratory Margarine Recipea......Page 106
Volatile Formation......Page 107
Significance of Volatiles......Page 111
Characterization of Samples......Page 115
Static Headspace......Page 116
Dynamic Headspace......Page 118
Solvent Desorption......Page 120
Direct Gas Chromatography......Page 121
Pentane......Page 122
Hexanal and Propanal......Page 124
2,4-Decadienal......Page 125
Mixed Volatiles......Page 128
Database......Page 130
References......Page 131
Distillation......Page 134
Dynamic Headspace......Page 135
Direct Injection......Page 136
Static Headspace......Page 138
Comparison of GC Volatile Analysis Methods......Page 140
The Future of Volatile Analysis......Page 142
References......Page 143
Hydroperoxide Formation......Page 146
Relationships Among Oxidized Compounds Formed During Storage......Page 149
Factors Affecting PV......Page 151
Relationship Between PV and Other Methods......Page 152
Headspace Oxygen Analysis......Page 153
Headspace Oxygen Determination by Gas Chromatography......Page 155
Relationship Between PV and Headspace Oxygen......Page 157
References......Page 158
Principles......Page 159
Procedures......Page 160
Examples and Correlations with Other Tests......Page 161
Advantages and Disadvantages of the CD Method......Page 166
Principles......Page 167
Procedures......Page 168
Examples and Correlations with Other Tests......Page 169
Procedures......Page 171
Data Interpretation......Page 172
Examples and Correlations with Other Tests......Page 173
Advantages and Disadvantages of the AV Method......Page 176
References......Page 177
Introduction......Page 179
Schaal Oven Test......Page 180
Active Oxygen Method AOM......Page 181
Oil Stability Index OSI......Page 182
Oxygen Bomb Method OBM and Other Oxygen Consumption Methods......Page 183
Advantages and Disadvantages......Page 184
Cold Test......Page 185
Crystallinity of Shortening......Page 186
Advantages and Disadvantages......Page 187
References......Page 188
Introduction......Page 190
Numbers......Page 191
Distributions......Page 192
Example 1: Mean and Variance......Page 195
Probability......Page 198
Example 2: Probability......Page 199
Example 3: Hypothesis Tests......Page 201
Correlation and Regression......Page 204
Example 4: Correlation and Regression......Page 205
Analysis of Variance......Page 207
Example 5: Analysis of Variance......Page 208
Multivariate Analysis......Page 209
Planning Experiments......Page 211
Conclusions......Page 213
References......Page 214
Methods to Assess Quality and Stability of Oils and Fat-Containing Foods......Page 215
Preface......Page 218
Contents......Page 219