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ARS Home » Midwest Area » Ames, Iowa » Corn Insects and Crop Genetics Research » Research » Publications at this Location » Publication #105618
Title: RELATIONSHIP OF ELECTRONIC NOSE ANALYSIS AND SENSORY EVALUATION OF VEGETABLE OILS DURING STORAGE

Author
item MOIZUDDIN, SAFIR - IOWA STATE UNIVERSITY
item WILSON, LESTER - IOWA STATE UNIVERSITY
item Duvick, Susan
item WHITE, PAMELA - IOWA STATE UNIVERSITY
item Pollak, Linda

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/1/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: When oil oxidation is studied, it is very common to use people in sensory panels to taste both fresh and oxidized samples. Because the oxidized samples have a very strong disagreeable flavor, it is difficult to recruit people to serve on sensory panels and to get reliable and accurate data from them. The application of the AromaScan (an electronic instrument which acts as a nose)could be very useful if it is capable of monitoring the flavor changes during oil oxidation. The relationship between the analysis of AromaScan and sensory evaluation, however, has not been established. This information is vital to verifying the capabilities of AromaScan in measuring flavor changes during the oil oxidation compared to human perception. This project has determined the relationship between sensory evaluation and AromaScan analyses. Commercially available canola oil, corn, and soybean oils were used for this study. We found that AromaScan is capable of detecting the flavor changes during oil oxidation and could be used to supplement data obtained from sensory evaluation. The results are important to the food industry because the application of AromaScan can be used to partially replace human sensory panels to study the shelve-life of oil-contained foods, which can save the cost of expensive sensory panels, or to monitor the flavor changes in the food production lines, which can greatly increase the efficiency for quality control.

Technical Abstract: Disagreeable flavors associated with oxidized oils make it difficult to recruit sensory panelists for their evaluation. Using an instrument called the "electronic nose" to monitor the formation of volatile compounds associated with disagreeable flavors could help to interpret oil oxidation studies and partly supplement human sensory panels. There are no published dstudies that evaluate the relationship 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 evaluated for peroxide value, volatile compounds by "electronic nose", and sensory evaluation. The entire study was replicated. The results suggest that the "electronic nose" is capable of measuring volatile changes associated with oil oxidation and could be used to supplement data obtained from sensory evaluations.