Relationship of peroxide value and thiobarbituric acid value to development of undesirable flavor characteristics in fats

Abstract The peroxide value and thiobarbituric acid value were compared with the flavor score for a series of different types of fats, with and without added monoglyceride and with and without different stabilizers. The data indicated that the flavor score cannot be estimated for any given fat from either the peroxide value or the thiobarbituric acid value. Either can be used to follow the development of off flavors in a given product or formulation but the relative level may vary from product to product.