INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
Authors:
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 535-543
Abstract
Fourteen weeks of thermal oxidation of orange oil at 38°C was monitored by gas chromatography and sensory evaluation. Linear regression was used to analyze experimental results. The sensory detection threshold and the recognition threshold showed good correlation with instrumental analysis. This technique can be readily adapted to quality control measures or for predicting the shelf life of oxygen sensitive products.Keywords
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