Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage
dc.contributor.author | Shen, N. | |
dc.contributor.author | Moizuddin, S. | |
dc.contributor.author | Wilson, L. | |
dc.contributor.author | White, Pamela | |
dc.contributor.author | Duvick, Susan | |
dc.contributor.author | White, Pamela | |
dc.contributor.author | Pollak, Linda | |
dc.contributor.department | Food Science and Human Nutrition | |
dc.contributor.department | Agronomy | |
dc.date | 2018-02-17T22:08:01.000 | |
dc.date.accessioned | 2020-06-30T03:58:37Z | |
dc.date.available | 2020-06-30T03:58:37Z | |
dc.date.issued | 2001-09-01 | |
dc.description.abstract | <p>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.</p> | |
dc.description.comments | <p>This article is from <em>Journal of the American Oil Chemists' Society</em>, September 2001, 78(9); 937-940. Doi: <a href="http://dx.doi.org/10.1007/s11746-001-0367-z" target="_blank">10.1007/s11746-001-0367-z</a>. </p> | |
dc.format.mimetype | application/pdf | |
dc.identifier | archive/lib.dr.iastate.edu/fshn_ag_pubs/133/ | |
dc.identifier.articleid | 1133 | |
dc.identifier.contextkey | 9086800 | |
dc.identifier.s3bucket | isulib-bepress-aws-west | |
dc.identifier.submissionpath | fshn_ag_pubs/133 | |
dc.identifier.uri | https://dr.lib.iastate.edu/handle/20.500.12876/37420 | |
dc.language.iso | en | |
dc.source.bitstream | archive/lib.dr.iastate.edu/fshn_ag_pubs/133/2001_WhitePJ_GovPub_RelationshipAromascanAnalyses.pdf|||Fri Jan 14 19:49:21 UTC 2022 | |
dc.source.uri | 10.1007/s11746-001-0367-z | |
dc.subject.disciplines | Agricultural Education | |
dc.subject.disciplines | Food Biotechnology | |
dc.subject.disciplines | Food Processing | |
dc.subject.disciplines | Food Science | |
dc.subject.disciplines | Human and Clinical Nutrition | |
dc.subject.keywords | Aroma Scan | |
dc.subject.keywords | correlation | |
dc.subject.keywords | electronic nose | |
dc.subject.keywords | fatty acid | |
dc.subject.keywords | oxidation | |
dc.subject.keywords | peroxide value | |
dc.subject.keywords | sensory evaluation | |
dc.subject.keywords | vegetable oils | |
dc.title | Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage | |
dc.type | article | |
dc.type.genre | article | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | fc41d3eb-91bc-4540-8f66-af7760953bf0 | |
relation.isOrgUnitOfPublication | 4b6428c6-1fda-4a40-b375-456d49d2fb80 | |
relation.isOrgUnitOfPublication | fdd5c06c-bdbe-469c-a38e-51e664fece7a |
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