In this study, a nutritious, healthy Chongqing hotpot oil with excellent flavor was blended while considering nutrition, flavor, and health aspects. Four blended hotpot oils prepared from fragrant rapeseed, palm, sesame, and chicken oils were analyzed to determine their physicochemical properties, antioxidant capacities, levels of harmful substances, and nutritional compositions, and their sensory qualities were evaluated. Principal component analysis was performed to identify the best hotpot oil (10% chicken oil + 20% palm oil + 10% sesame oil + 60% fragrant rapeseed oil), which exhibited goo...
