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An emulsion method for the sensory evaluation of edible oils
Author(s) -
Rebecca Stone,
Earl G. Hammond
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02702100
Subject(s) - emulsion , wine tasting , flavor , soybean oil , food science , chemistry , chromatography , repeatability , odor , organic chemistry , wine
The flavor intensity of soybean oils was evaluated in emulsions stabilized with gum acacia. A 10‐point scale was used with a blank to establish the bland end of the scale and a standard diacetyl solution to establish a point near midscale. Tasting oils in emulsion gave significantly different scores than tasting oil directly. Evaluation in emulsion decreased panel error for poor quality oils but not for very bland oils. At least six samples could be tasted in emulsion without casusing panel fatigue or reducing accuracy. The concentration of oil in the emulsion could be adjusted to increase sensitivity to weak flavors or improve the evaluation of intensely flavored oils. Soybean oils containing various amounts of linolenic acid were evaluated by the emulsion method, and those with lesser amounts of linolenic acid were shown to be more stable. A gas Chromatographic total volatile method was shown to correlate fairly well with sensory evaluation of oils tasted in emulsions under conditions where both flavors scores and total volatiles changed significantly with time.