OPTIMIZATION OF KREIS TEST FOR EDIBLE OILS

Quality evaluation of edible oils is tested by different methods. Among the chemical methods, Kreis test is a promising one for early detection of rancidity, particularly aldehydes with a characteristic odor impact. Positive relationship of these breakdown products with perceived deterioration in quality evoked interest in re‐examining the Kreis test. The color development in the test is critical and requires optimization. In continuation of...