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Old 10-01-2018, 02:33 PM
739 posts, read 173,771 times
Reputation: 2076


Originally Posted by Larry Caldwell View Post
It was probably rancid. Vegetable oils start to decompose as soon as they are exposed to oxygen, and the rancidity is carcinogenic. You can slow it by refrigerating the oil. Buy in the smallest quantities so it gets used up before it goes bad. Solid oils like lard, bacon grease, coconut oil, crisco, etc. are resistant to decay because they have no convection currents distributing the oxygen. Any oil that smells bad should be thrown out.
Nope, see above. After further research I've found its specific chemicals naturally found in rapeseed oil when heated which some can detect and others do not. Its a problem they have tried to fix over the years.

here's just one paper on it: (which makes me wonder - the jobs some people have)

Analysis of target volatile compounds related to fishy off‐flavor in heated rapeseed oil: A comparative study of different headspace techniques
Lilia Sghaier et al.First published: 11 September 2015
European Journal of Lipid Science and Technology

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