Evaluation of palm oil quality: Correlating sensory with chemical analyses

Nor Ainl Idris, Aminah Abdullah, A. H. Halim

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Plam oils of various qualities were used in this study. Chemical analyses included determination of free fatty acids, peroxide value and p-anisidine value. Sensory evaluations included scoring and descriptive tests. Fresh, crude palm oil of high quality with a maximum score showed a zero peroxide value, a zero p-anisidine value and a free fatty acid level of 0.2%. It had a strong, pleasant, sweet caramel-like flavor. The levels of free fatty acids were higher in samples that had been stored for a long time. Their p-anisidine values were also higher compared to fresh oils. Flavor intensity of red palm oil did not necessarily indicate quality. Its quality was dependent on the type of flavor, pleasant or otherwise. For refined, bleached and deodorized oil, there was an inverse relationship between flavor intensity and quality with a correlation coefficient of r=−0.87. There was some correlation between overall quality rating by sensory method and quality evaluation by chemical analyses, such as free fatty acids (r=−0.69), peroxide value (r=−0.57) and p-anisidine value (r=−0.49).

Original languageEnglish
Pages (from-to)272-275
Number of pages4
JournalJournal of the American Oil Chemists Society
Volume69
Issue number3
DOIs
Publication statusPublished - 1992

Fingerprint

Palm oil
Flavors
Fatty acids
Nonesterified Fatty Acids
Peroxides
Oils
palm oil
4-anisidine

Keywords

  • Free fatty acid
  • palm oil
  • peroxide value
  • quality
  • sensory evaluation

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

Cite this

Evaluation of palm oil quality : Correlating sensory with chemical analyses. / Idris, Nor Ainl; Abdullah, Aminah; Halim, A. H.

In: Journal of the American Oil Chemists Society, Vol. 69, No. 3, 1992, p. 272-275.

Research output: Contribution to journalArticle

Idris, Nor Ainl ; Abdullah, Aminah ; Halim, A. H. / Evaluation of palm oil quality : Correlating sensory with chemical analyses. In: Journal of the American Oil Chemists Society. 1992 ; Vol. 69, No. 3. pp. 272-275.
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