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Sensory assessment of virgin rapeseed oils
Author(s) -
Brühl Ludger,
Matthäus Bertrand
Publication year - 2008
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200700293
Subject(s) - rapeseed , asparagus , food science , taste , sensory analysis , flavour , agricultural science , product (mathematics) , business , mathematics , horticulture , chemistry , environmental science , biology , geometry
Virgin rapeseed oil is appreciated for its unique fresh and mild taste that resembles asparagus, cabbage or fresh green vegetables. These flavour properties are directly correlated with the value of the oil for the consumer and determine the success or failure of this product on the market. The sensory assessment of virgin rapeseed oils is presented, the advantages and challenges of a panel group are discussed, and the preparation of test samples with known off‐flavours is explained. Another way to improve the acceptability of virgin rapeseed oil on the market and to strengthen the confidence of the consumer in this product is to award good products with the German Society for Fat Science (DGF) medal.