Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage Shen, N. Moizuddin, S. Wilson, L. White, Pamela Duvick, Susan White, Pamela Pollak, Linda
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Agronomy 2018-02-17T22:08:01.000 2020-06-30T03:58:37Z 2020-06-30T03:58:37Z 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="" target="_blank">10.1007/s11746-001-0367-z</a>. </p>
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dc.identifier archive/
dc.identifier.articleid 1133
dc.identifier.contextkey 9086800
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath fshn_ag_pubs/133
dc.language.iso en
dc.source.bitstream archive/|||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
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