Sensory evaluation of stored and rancid edible oils

摘要

The sensory evaluation of stored and rancid edible oils is substantially influenced by tasting of the previous sample. Oil forms a film on walls of the oral cavity, modifying the process of active substances to taste receptors, and inhibiting the evaporation of volatiles to olfactory receptors. Intensities of different off-flavours decrease, while the flavour acceptancy increases. About 5-10 min after the first sensory test, the response of sensory receptors returns to the original sensitivity.