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Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage
Author(s) -
Shen N.,
Moizuddin S.,
Wilson L.,
Duvick S.,
White P.,
Pollak L.
Publication year - 2001
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/s11746-001-0367-z
Subject(s) - electronic nose , sensory system , flavor , food science , sensory analysis , peroxide value , chemistry , computer science , psychology , artificial intelligence , neuroscience
Off‐flavors associated with oxidized oils make it difficult to recruit sensory panelists to evaluate the oils. Using an instrument called the “electronic nose” to monitor the formation of volatile compounds associated with off‐flavors could help to interpret oil oxidation studies in part to supplement human sensory panels. No published studies evaluate the correlation of oil oxidation sensory data and “electronic nose” analyses. Therefore, this project was designed to determine the correlation between sensory evaluation and “electronic nose” analyses. Canola, corn, and soybean oils were stored at 60°C in the dark until sufficiently oxidized. On days 0, 3, 6, 9, and 12, oils were evaluated for peroxide value, for volatile compounds by “electronic nose,” and for off‐flavor by sensory evaluation. The results suggest that the “electronic nose” is capable of measuring changes in volatile compounds associated with oil oxidation and could be used to supplement data obtained from sensory evaluations.