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Sensory evaluation of stored and rancid edible oils
1Institute of Chemical Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic.
Die Nahrung
|January 9, 1999
Abstract:
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 access 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.