Chemical and physical analyses and sensory evaluation of six deep‐frying oils

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Abstract
The performance of three high‐oleic canola oils with different levels of linolenic acid [low‐linolenic canola (LLC), medium‐linolenic canola (MLC), and high‐linolenic canola (HLC)], a medium‐high‐oleic sunflower oil, a commercial palm olein and a commercial, partially hydrogenated canola oil, was monitored by chemical and physical analyses and sensory evaluation during two 80‐h deep‐frying trials with potato chips. Linolenic acid content was a critical factor in the deep‐frying performance of the high‐oleic canola oils and was inversely related to both the sensory ranking of the food fried in the oils and the oxidative stability of the oils (as measured by color index, free fatty acid content, and total polar compounds). LLC and sunflower oil were ranked the best of the six oils in sensory evaluation, although LLC performed significantly better than sunflower oil in color index, free fatty acid content, and total polar compounds. MLC was as good as palm olein in sensory evaluation, but was better than palm olein in oxidative stability. Partially hydrogenated canola oil received the lowest scores in sensory evaluation. High‐oleic canola oil (Monola) with 2.5% linolenic acid was found to be very well suited for deep frying.

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