浓香菜籽油感官评价方法研究

Study on sensory evaluation method of fragrant rapeseed oil

确定浓香菜籽油特征感官风味描述,包括消极/缺陷感官属性风味和积极/正面感官属性风味,并制定菜籽油风味综合评价标准,对菜籽油感官特性强度进行评价,推断样品的整体风味特征。结果表明:评价员对浓香菜籽油具有一致的风味认知,能够很好地分辨出5种以糊香味、辛辣冲味、酸味及机油味为主的浓香菜籽油,从而有效地综合评价菜籽油的特征风味。

The characteristic sensory flavor descriptions of fragrant rapeseed oil were determined,including negative or defective sensory attribute flavor and positive or obverse side sensory attribute flavor.The comprehensive evaluation standards for rapeseed oil flavor were formulate,the intensity of rapeseed oil sensory characteristics was evaluated,and the overall flavor characteristics of the sample were inferred.The results showed that a consistent flavor perception of the fragrant rapeseed oil was achieved.Five types of fragrant rapeseed oil,mainly characterized by past flavor,spicy flavor,sour flavor and engine oil flavor,were well distinguished,to effectively comprehensively evaluate the characteristic flavor of rapeseed oil.