Lj. Malcolmson et al., CHARACTERIZATION OF STORED REGULAR AND LOW-LINOLENIC CANOLA OILS AT DIFFERENT LEVELS OF CONSUMER ACCEPTANCE, Journal of the American Oil Chemists' Society, 73(9), 1996, pp. 1153-1160
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.