In this paper, the oxidative stability of eight refined oils used for deep frying was assessed by a method of liquid chromatography (HPLC). Oils and the products fried in them were assessed using the sensory qualities as important criteria of quality. The lowest oxidative changes in fats extracted from a fried product were noted in the olive oil (K2 =76%), and the highest – in the rapeseed and sunflower oils (K2 ca. 130%), as well as in the oil blend (K2 =285). On the basis of the results obtained from the sensory assessment performed (in the form of panel), differences were stated in the following qualities of French fries: typicality of odour, sensory perceptibility of fat (determined using oral test), flavour, and the overall sensory quality. The panellists accentuated the higher typicality of odour of French fries fried in the rapeseed oil compared with French fries fried in the oil blend and olive oil. The higher perceptibility of fat flavour of French fries influenced their worse flavour. Regarding the sensory criteria and oxidability, the rapeseed, sunflower and blend oils should be only once used for frying.
refined oils, sensory quality, oxidative changes