Abstract
Edible oils and food products containing edible oils are prone to off-odors due to lipid oxidation. However, most studies focus on the increase of aldehydes and other compounds in oxidized samples without relating the results to the sensory attributes of the sample. In this study, a sensory directed analysis (SDA) method was employed to identify key sensory-active compounds responsible for these off-odors. Off-odors were explored in cooking oil and crackers.
Keywords
Lipid oxidation, Off-odors, Canola Oil, Crackers, Sensory Directed Analysis, Direct Thermal Extraction, Dynamic Headspace, Olfactory Detection Port
