| 摘要 |
PROBLEM TO BE SOLVED: To provide a method and system for evaluating oils and fats by which the smell, etc., of heated oil or fat can be evaluated objectively and continuously at the time of evaluating the smell, etc. SOLUTION: At the time of evaluating oil or fat by this method, the oil or fat is heated to 120-250 deg.C and the quantity of the short-chain aldehyde contained in the volatile component produced as a result of the heating is measured. Preferably, the quantity of the short-chain aldehyde is measured by means of a sensor which outputs the redox reaction of a sticking volatile component by converting the reaction into an electric signal.
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