This test method involves using a trained sensory panel or descriptive analysis to assess and characterize the oil’s odor profile. This method helps identify positive attributes (such as sweet, nutty, or fresh notes) and off-odors (such as rancid, cardboard, or burnt), which may indicate oxidation or poor processing.
This test method is a procedure used to determine the acid value (AV) of fats and oils. The acid value measures the amount of free fatty acids (FFA) present, which indicates the degree of hydrolytic rancidity or degradation in the fat or oil. The acid value is an important quality parameter because high FFA levels… Continue reading Acid Value of Fats and Oils