2026-09-19T18:59:41Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/83726 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Edward Perkins Tompkins, Carol Moya 2015-09-25T21:10:13Z 2015-09-25T21:10:13Z 10000-01-01 1997 1997 Study II was conducted to examine the relationship between p-anisidine value and headspace volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p-Anisidine value was found to be highly significantly correlated with hexanal (r = 0.81), heptanal (r = 0.66), t-2-hexenal (r = 0.81), t-2-heptenal (r = 0.71), t-2-octenal (r = 0.92), and t,t-2,4-decadienal (r = 0.86) contents. p-Anisidine value was highly significantly correlated with overall odor intensity (r = 0.82), and correlated with fried food odor (r = 0.53) and burnt odor (r = 0.43). p-Anisidine value and polymer analysis were also highly significantly correlated (r = 0.84). Made available in DSpace on 2015-09-25T21:10:13Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9812791.pdf: 3714076 bytes, checksum: f41d052270bf0a67bc3ceabf97385c0c (MD5) Previous issue date: 1997 Embargo set by: Seth Robbins for item 85007 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 95 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1997. http://hdl.handle.net/2142/83726 (MiAaPQ)AAI9812791 eng Agriculture, Food Science and Technology Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method text Food Science and Human Nutrition Food Science and Human Nutrition University of Illinois at Urbana-Champaign Dissertation Ph.D.