Discussion
Arrange these oil quality tests in the order the deterioration they measure occurs:
1. Free fatty acid, from hydrolysis of triglycerides
2. Peroxide value, from primary oxidation
3. Anisidine value, from secondary oxidation products
4. Sensory rejection by the consumer
Select the correct sequence.
Answer: C
Correct answer: 1, 2, 3, 4
The order follows the chemistry of deterioration. Hydrolysis comes first, and often before processing: water and lipase split triglycerides, raising free fatty acids.
Oxidation then begins with hydroperoxides, measured by peroxide value - the primary stage. Those decompose into aldehydes and ketones, measured by anisidine value - the secondary stage. It is those secondary products that carry the rancid odours and flavours, so sensory rejection comes last. The sequence explains why peroxide value alone is not enough: it can fall as the oil worsens, once decomposition outpaces formation.
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