Identification of edible oil by smell and taste

According to its smell and taste, you can identify raw materials, methods, and refining degree; can determine the length of time the oil is stored, and whether the oxidative deterioration and rancidity. Generally clean, new oil processing, sniffing it has its normal peculiar smell and taste. But the refined cooking oil, because after vacuum deodorization treatment, the unique smell is removed, so the fat rendered fresh smell.

Identification of grease smell, usually at a temperature of 20 ℃, the grease dripping onto the palm, friction heat can sniff out odors, oxidation and rancidity of fats, obviously the rancid smell; generally directly with the tongue licking taste, oxidation and rancidity of fats with a spicy taste, rancid grease with serious odor.