Open AccessSensory Evaluation of a Perfume Made of Orange Essential Oil
Author(s) -
Keneddy Carranza,
Ciro Rodriguez,
Doris Esenarro,
María Veliz,
Jennifer Arteaga
Publication year - 2020
Publication title -
international journal of chemical engineering and applications
Language(s) - English
Resource type - Journals
ISSN - 2010-0221
DOI - 10.18178/ijcea.2020.11.4.786
Subject(s) - essential oil , orange (colour) , sensory system , sensory analysis , evaluation methods , food science , chemistry , mathematics , psychology , engineering , cognitive psychology , reliability engineering
This research paper addresses the sensory evaluation of a perfume made from orange essential oil, considering the sensory acceptance of a panel of experts. The methodology used gives as sample size eight formulations that were prepared and tested hedonically with ten experts in the field using the instrument on the evaluation sheet that represents five scales of smell references. The evaluation suggests that the most sensorial accepted and elaborated perfume formulation based on orange essential oil should be composed of alcohol (7.1 ml), orange essential oil (1.56 ml), lemon essential oil (0.226 ml), essential oil of cinnamon (0.113 ml) and bergamot essential oil (0.113 ml). The results obtained in the development of the sensory evaluation can conclude that the formulation (F8) is more sensorial accepted.