The carbonyl value (COV) and p-anicidine value (AnV) of frying oil increased with the number of uses whether or not fresh oil was added to used oil. The acid value(AV)increased from 0.16(fresh oil)to 1.08 with the number of uses, while AV did not increase when fresh oil was added to the used oil. The amounts of C18:2 and C18:3 acids tended to decrease with the number of uses. Judging from the values of COV, AnV and AV, no deterioration of frying oil was noted in this study. The fried foods were evaluated by a sensory test, however, personal preference had a great influence on the results and the effect of the addition of fresh oil to the used ones was not clea
