Boomers
(media.scored.co)
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Different oils have different rencidity points, that's basically what you are smelling. Some keep well others not so much. A week is very short though. Most should be good for momths if properly stored and strained.
Different oils have different smoke points. The lower the smoke point the worse it is for frying and storage.
Most importantly CLEAN YOUR OIL. Take a kitchen wire seive and pour it through to catch large bits. Then pour through a filter like a coffee filter into a tightly scalable storage container and put it into a cool DARK place. Light makes it turn.
Avocado oil is the best for frying. Low rancidity, high smoke point, clean flavor, not a seed oil.