OCENA WYBRANYCH WYRÓŻNIKÓW JAKOŚCI SENSORYCZNEJ OLIW I OLEJÓW SMAKOWYCH

The aim of the study was to evaluate the sensory quality features of selected olive oils and rapeseed oils flavored with garlic. Examined oils derived from three manufacturers and two were prepared by own recipe. Analyzed were smell, taste, color and clarity. Additionally assigned the extra descriptors describing the palatability of the above mentioned products. Based on the survey it was found that the oils studied were characterized by a good but differentiated sensory quality.The highestintensity offlavor and smell, attractivefor olive oil fruitandalmondtaste/smell characterized sampleA3. The smellof grassunfavorablein sensory evaluation ofoliveoiloccurredin sample A3. Alltested sampleswere clearandthe colorwas typical ofusedraw material.


Variant title:
EVALUATION OF SELECTED SENSORY QUALITY FEATURES OF FLAVORED OLIVE OIL AND OILS
Subject(s):
Issue Date:
2015-08
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/233290
Published in:
Roczniki (Annals), 2015
Number 4
Roczniki (Annals)
2015
Page range:
185-190




 Record created 2017-04-01, last modified 2017-06-09

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