Sensory assessment of virgin rapeseed oils

被引：37

作者：

Bruehl, Ludger ^{[1
]}

Matthaeus, Bertrand ^{[1
]}

机构：

[1] Max Rubner Inst, Fed Res Inst Nutr & Food, Dept Lipid Res, D-48147 Munster, Germany

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2008年 / 110卷 / 07期

关键词：

sensory assessment; virgin rapeseed oil; cold-pressed oil; DGF rapeseed oil medal;

D O I：

10.1002/ejlt.200700293

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：608 / 610

页数：3