Sensory evaluation of stored and rancid edible oils

The sensory evaluation of stored and rancid edible oils is substantially in fluenced by tasting of the previous sample. Oil forms a film on walls of th e oral cavity, modifying the process of active substances to taste receptor s, and inhibiting the evaporation of volatiles to olfactory receptors. Inte nsities of different off-flavours decrease, while the flavour acceptancy in creases. About 5-10 min after the first sensory test, the response of senso ry receptors returns to the original sensitivity.