Automated AOM test for fat stability

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Abstract
A home‐built version of the automated AOM test was used with Canola, corn, sunflower, olive and Crisco® oils, shortening and lard. The endpoint was found by measuring the conductivity of a solution of the exit gas from the reaction tube. Coefficients of variability of the samples ranged from 1.1% to 8.3%. The endpoint of the test was ca. 100 PV for Canola oil, ca. 200 PV for corn oil and 35 PV for lard. The aqueous solutions of the volatiles of three oils were used to determine the TBA value. Canola, sunflower and olive oil had TBA values ranging from 6–60 µg malonaldehyde/g at the end point. No apparent relationship was found between the TBA values of the volatiles’ solutions and the PV's of the oils.