Relationship of Electronic Nose Analyses and Sensory Evaluation of Vegetable Oils During Storage

摘要

Off-flavors associated with oxidized oils make it difficult to recruit sensory panelists to evaluate the oils.Using an instrument called the "electronic nose" to monitor the formation of volatile compounds associated with off-flavors could help to interpret oil oxidation studies in part to supplement human sensory panels. No published studies evaluated the correlation of oil oxidation sensory data and "electronic nose" analyses. Therefore, this project was designed to determine the correlation between sensory evaluation and "electronic nose" analyses. Canola, corn, and soybean oils were stored at 60 deg C in the dark until sufficiently oxidized. On days 0, 3, 6, 9, and 12, oils were evaluated for peroxide value, for ovlatile compounds by "electronic nose," and for off-flavor by sensory evaluation. The results suggest that the "electronic nose" it capable of measuring changes in vilatile compounds associated with oil oxidation and could be used to suplement data obtained from sensory evaluations.