CHARACTERIZATION OF STORED REGULAR AND LOW-LINOLENIC CANOLA OILS AT DIFFERENT LEVELS OF CONSUMER ACCEPTANCE

A ten-member trained sensory panel evaluated regular (RCO) and low-lin olenic (LLCO) canola oils that had been stored at 60 degrees C to four levels of consumer acceptance identified in a prior study. These leve ls were 70, 60, 50, and 40% acceptance for RCO and 80, 70, 60, and 50% acceptance for LLCO. Painty odor intensity increased as consumer acce ptance decreased. This same trend was found for chemical measurements of peroxide values, total volatiles, total carbonyls, unsaturated carb onyls, and dienals. These chemical indices were significantly correlat ed with each other, suggesting that they can be used to monitor relate d changes in oil quality with respect to lipid oxidation. Values for 1 9 individual volatiles at each consumer acceptance level were also rep orted. The data collected in this study provide chemical and sensory c haracterization of stored RCO and LLCO at distinct levels of consumer acceptance.