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Deterioration of frying oils is generally followed by changes in free fatty acid level, color of the used oil, or an increase in polarity of the oil. Various criteria are being used to judge when the frying oils needs to be discarded. The study was conducted to compare and correlate these methods used for measuring oil quality among varying intensities of oil rancidity and investigate discrimination between good, marginal, and unacceptable frying oils. The following quality parameters will be measured: viscosity, free fatty acids, total polar compounds, peroxide value, and parameters from using Electronic Nose and Food Oil Sensor. This project is a collaborative project between multiple institutions participating in North Central Regional Project on Improvement of Thermal and Alternative Processes for Foods (NC-136). The results from this study would elucidate the applicability of various methods used for determining oil quality.