Sensory evaluation of virgin or cold-pressed edible oils
نویسنده
چکیده
The most important parameter for the assessment of edible oils is the sensory evaluation, because the product has to fit the consumer likes, otherwise the product has no chance on the market. The sensory assessment can be done by a consumer panel with a huge number of untrained consumers which assess the product regarding likes and dislikes. The result says nothing about sensory defects of the oil resulting from deterioration but reflects acceptances and preferences of consumers for the product.
منابع مشابه
The Composition, Antioxidant and Antibacterial Activities of Cold-Pressed and Distilled Essential Oils of Citrus paradisi and Citrus grandis (L.) Osbeck
The chemical composition and functional activities of cold-pressed and water distilled peel essential oils of Citrus paradisi (C. paradisi) and Citrus grandis (L.) Osbeck (C. grandis) were investigated in present study. Yields of cold-pressed oils were much higher than those of distilled oils. Limonene was the primary ingredient of essential oils of C. paradisi (cold 92.83%; distilled 96.06%) a...
متن کاملEffects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay.
The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supporting sensorial analysis using a reliable independent approach based on exploitation of mass spectrom...
متن کاملRapid Analysis of Free Erythrodiol and Uvaol in Olive Oils by Coupled Reversed Phase Liquid Chromatography-Gas Chromatography
On-line coupling of reversed phase liquid chromatography and gas capillary chromatography (RPLCGC) using a programmed temperature vaporizer (PTV) as interface is used for the direct analysis of erythrodiol and uvaol of edible oils by direct injection (i.e., without the need for prior enrichment of the sample). The reported procedure allows 2000 μL volume fractions of aqueous methanol eluents to...
متن کاملRelationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils
Virgin olive oil (VOO) is typified by characteristic, pleasant sensory notes that differentiate it from other edible oils. Sensory taste, together with nutritional aspects, is the main reason for the increase in consumption of VOO in recent years. Sensory analysis is required by European Official Regulations for olive oil in order to classify the product in commercial categories. In this study,...
متن کاملCold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level.
BACKGROUND The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds. METHODS The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is ...
متن کامل