Über den oxidativen Verderb bei Pflanzenölen

Oxidative Decay of Vegetable Oil The correlations among the parameters: degustation figure, induction period, oxidation velocity and peroxide value of vegetable oils were investigated. The degustation figure, important for the eating quality, could not be predeterminated by the oxidation velocity or the peroxide value. For most of the examined oils, however, the degustation figure could rather safely be predicted after a certain storage period according to the induction time. Vitamine addition of α-tocopherol acetate does not cause any improvement of the stability.