title: Sensory evaluation of stored and rancid edible oils.
abstract: The sensory evaluation of stored and rancid edible oils is substantially influenced by tasting of the previous sample. Oil forms a film on walls of the oral cavity, modifying the access of active substances to taste receptors, and inhibiting the evaporation of volatiles to olfactory receptors. Intensities of different off-flavours decrease, while the flavour acceptancy increases. About 5-10 min after the first sensory test, the response of sensory receptors returns to the original sensitivity.
authors.affiliation: Institute of Chemical Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic.
authors.forename: H T
authors.initials: HT
authors.lastname: Nguyen
authors.forename: J
authors.initials: J
authors.lastname: Pokorný
mesh_terms: D001937:Brassica; D005229:Fatty Acids, Monounsaturated; D005506:Food Contamination / Q000032:analysis; D005519:Food Preservation; D006368:Helianthus; D006801:Humans; D010938:Plant Oils / Q000032:analysis* / Q000494:pharmacology; D000074262:Rapeseed Oil; D015203:Reproducibility of Results; D000074242:Sunflower Oil; D013649:Taste / Q000187:drug effects*; D013650:Taste Buds / Q000187:drug effects; D013997:Time Factors
chemical_list: D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D000074242:Sunflower Oil