The flavour stability of cooking oils made with palm oil and rice bran oil was assessed by gas chromatography, Rancimat, and peroxide value during storage. Double fractionated palm olein and blended oils containing more than 70% double fractionated palm olein failed in the cold test. Double fractionated palm olein was shown to be the most stable to oxidative deterioration during storage among the oil samples tested. The more super olein incorporated in blended oil, the less storage deterioration was observed in terms of development of volatile compounds, disappearance of headspace oxygen, hydrogen evolution, induction period and peroxide value. With all blending ratios tested, the analytical methods applied correlated very well with each other, with correlation coefficients above 0.92. It was shown that any one of the determinations (formation of volatile compounds, oxygen disappearance, hydrogen evolution, induction period or peroxide value) could be used for the determination of flavour stability of blended cooking oils made with double fractionated palm olein and rice bran oil.

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