Quality assessment of oil blends by electronic nose technique and sensory methods.

Pavithra Raj, N. and Maya, Prakash and Keshava Bhat, K. (2006) Quality assessment of oil blends by electronic nose technique and sensory methods. Journal of Sensory Studies, 21. pp. 322-332.

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Abstract

Two oil blends comprising 70 parts of groundnut oil (GNO) or rice bran oil (RBO) and 30 parts of coconut oil (CNO) or palmolein (PO) blends were studied for aroma quality changes during deep fat frying by sensory and electronic nose techniques. Poori, a common Indian product, was deep fat fried in the 2 blends; altogether, 10 fryings were made for each blend. Sensory aroma evaluation by quantitative descriptive analysis showed that freshly prepared blends and the blends after 1st frying had a characteristic oily note. In the GNO + CNO blend, these notes became subdued, but the earthy aroma increased on subsequent fryings. At the end of the 10th frying, the heated oil aroma was significantly higher and there was a marked increase in husk-like and branny notes in RBO + PO blends. This was supported by the aroma pattern obtained by the electronic nose which showed discrimination between initial and fried oil samples. A consumer acceptance study conducted among the target groups using the hedonic scale showed that poori fried in GNO + CNO blend had higher acceptance because of familiarity and liking for the characteristic oil aroma.

Item Type:	Article
Uncontrolled Keywords:	APPARATUS; AROMA; FRIED FOODS; OILS VEGETABLE; SENSORY ANALYSIS; ELECTRONIC NOSES; VEGETABLE OILS
Subjects:	600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Sensory Science
Depositing User:	Users 16 not found.
Date Deposited:	01 Jun 2011 06:05
Last Modified:	23 May 2012 06:54
URI:	http://ir.cftri.res.in/id/eprint/7486

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