This study clarifies the applicability of a sensory evaluation to easily determine the life span of frying oil on the fried food cooking in the kitchen. Two types of foods, i.e., a chicken fillet and potato, were deep-fried coated with two types of flour, i.e., potato starch and wheat flour. Fr ying was continued until the flavor score of the oil had dropped to. A sensory evaluation of the frying oil and each fried food was then carried out. The life span of the fr ying oil to reach the flavor score of was slightly