Monitoring the storage stability of RBD palm olein using the electronic nose

Abstract

Storage stability of RBD palm olein was monitored using a surface acoustic wave (SAW) sensor-based electronic nose. Fatty acid composition, iodine value (IV), peroxide value (PV), and free fatty acid content (FFA) analyses were used to determine the quality of the oils and to compliment the electronic nose data. A descriptive test was carried out by sensory analysis with ten trained panellists. The results from the electronic nose showed significant difference between fresh oil and rancid oil. High resolution olfactory imaging, called VaporPrint TM, was shown to be particularly useful for assessing oil quality in its entirety. A high correlation was observed between electronic nose responses and chemical test data, as well as sensory evaluation score, by using Pearson's correlation. It can be concluded that the SAW sensor based electronic nose may be utilized as an analytical tool to follow the progress of oxidation and breakdown of vegetable oil.