Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach

摘要

The quality of sunflower and hazelnut cold-pressed oils (8 and 10 samples, respectively), all purchased on the Italian market, was evaluated by quantitative descriptive sensory analysis (QDA~R). For this aim, the sensory profile sheets for the two typologies of vegetable oils were defined and a specific training of the panelists was carried out in order to obtain a satisfactory performance level of the panel monitored through the use of PanelCheck open-source software. The volatile profiles by solid phase microextraction (SPME) coupled with gas chromatographic and mass spectrometry analysis (GC-MS) were also studied to investigate the possible correlations between sensory attributes and the main volatile compounds and/or classes present in the aroma fraction of sunflower and hazelnut cold-pressed oils.