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NAL Agricultural Thesaurus
U.S. Department of Agriculture
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Concept Breadcrumbs

Fields of Study > food science > food composition > p-anisidine value
Human Nutrition, Food Safety and Quality > food science > food composition > p-anisidine value
Preferred Term:

p-anisidine value

Definition:
A measurement of the aldehyde content in a fat or oil. As aldehydes are secondary oxidation products produced during lipid oxidation, the p-anisidine value measures the oxidative status of the fat or oil, correlating with its flavor quality.
Concept Schemes:
NALT Full
Broader Concept:
food composition
Related Concepts:
Entry Terms:
  • anisidine value
URI:
https://lod.nal.usda.gov/nalt/192292
Download this Concept:
RDF/XMLCreated 2012-10-09, last modified 2015-05-29