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Sensory and chemical characterization of canola oil extracted by supercritical carbon dioxide.

机译：超临界二氧化碳提取的低芥酸菜子油的感官和化学特性。

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摘要

The quality of canola oil extracted by supercritical carbon dioxide (SCCO 2) was evaluated by chemical analyses, a trained sensory panel, a large-scale consumer survey, and focus panels. SCCO2-extracted canola oil may be less stable than refined or crude canola oil due to its higher free fatty acid content and polyunsaturated fatty acid level. However, it requires less refining to remove undesirable compounds such as chlorophyll pigments. Quantification of total phytosterol and tocopherol levels suggest a healthier oil than refined oil. The descriptive sensory profile of SCCO 2-extracted canola oil was distinctly different from those of crude and refined oils and was defined by strong flavour attributes and bright, intense colour. Although consumers initially responded negatively to the intense yellow-orange colour, most panellists liked the flavour and were more willing to accept and purchase the SCCO2-extracted canola oil if they were given nutritional and/or processing background information about the oil.
机译：通过化学分析，训练有素的感官小组，大规模消费者调查和焦点小组，评估了通过超临界二氧化碳（SCCO 2）提取的低芥酸菜籽油的质量。由于其较高的游离脂肪酸含量和多不饱和脂肪酸水平，SCCO2提取的低芥酸菜籽油可能不如精制或低芥酸菜籽油稳定。然而，它需要较少的精制以除去不希望的化合物，例如叶绿素颜料。总植物甾醇和生育酚水平的定量表明，比精制油更健康的油。 SCCO 2提取的低芥酸菜子油的描述性感官特征与原油和精制油的感官特征明显不同，并由强烈的风味属性和明亮，强烈的色彩定义。尽管消费者最初对强烈的橘黄色反应不佳，但大多数小组成员都喜欢这种风味，并且如果获得了有关该油的营养和/或加工背景信息，则他们更愿意接受和购买SCCO2提取的低芥酸菜籽油。

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  • 作者

    Mak, Sandra Anita.;

  • 作者单位

    University of Alberta (Canada).;

  • 授予单位 University of Alberta (Canada).;
  • 学科 Agriculture Food Science and Technology.
  • 学位 M.Sc.
  • 年度 2006
  • 页码 104 p.
  • 总页数 104
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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