The results of investigations to develop an equipment for testing frying fa
ts based on an "electronic nose" are presented.
A practical approach was found for a handheld test instrument by means of h
eadspace-gas chromatography (GC)-measurements of frying fats. Some sensors
with the appropriate characteristics and selectivity were selected from a w
ide range of metal oxide sensors manufactured by different companies.
First measurements with prototype probes resulted in a good correlation wit
h the Food Oil Sensor as a reference. The influence of the water in the oil
could be compensated. Different types of food did not influence the result