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INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
Author(s) -
BUCKHOLZ LAWRENCE L.,
DAUN HENRYK
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02348.x
Subject(s) - orange (colour) , sensory system , chemistry , sensory analysis , food science , chromatography , biology , neuroscience
Fourteen weeks of thermal oxidation of orange oil at 38°C was monitored by gas chromatography and sensory evaluation. Linear regression was used to analyze experimental results. The sensory detection threshold and the recognition threshold showed good correlation with instrumental analysis. This technique can be readily adapted to quality control measures or for predicting the shelf life of oxygen sensitive products.