SummaryA convenient method for the quantitative determination of the carbonyl compounds in fats and oils is described. The procedure is based upon the formation of the 2,4‐dinitrophenyl hydrazones of the carbonyl compounds in the presence of trichloroacetic acid catalyst and the colorimetric determination of the hydrazone compounds in alkaline solution. Standardizations are presented for the simultaneous determination of saturated and allenic carbonyl content from the absorbences at 430 and 460 mµ. Applications of these procedures to edible oils are described, and data are presented showing the carbonyl values in relation to other criteria of change. The problem of correlating changes in the carbonyl content of oils with flavor deterioration is now under investigation.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.