The 12 representative hotpot seasonings with beef tallow and flavored rapeseed oil were collected before the hotpot oil was extracted. The oil content, evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The main influencing factors derived using factor analysis are necessary to predict the quality of hotpot oil. This information is beneficial to the development of safety standards related to high‐quality hotpot oils and will provide insigh...
