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| Correlation between oil properties and dishes sensory quality in cooking |
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| KeyWord:cooking oil dishes sensory quality |
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| Abstract: |
| Three brands of rapeseed oils were used as experimental subjects, and soybean oil was used as the control to study the relationship between the change of oil properties and the sensory quality of cooking dishes at high temperature. The chromaticity, iodine value, viscosity and oxidation stability index at different temperatures were determined, and the four oils were used to cook three identical dishes and make sensory evaluation. The results showed that rapeseed oil and soybean oil showed the same fluid behavior in the heating process. With the increase of temperature, their viscosities tended to be the same, and the difference of oxidation stability index reduced. The correlation coefficients of regression equations of viscosity, oxidation stability index and temperature were higher than 0.92. There were significant differences between the sensory qualities of different oil cooking dishes (P<0.05). The first principal components that affected the dishes sensory quality were odor and color, with a contribution of 67.26%. There was a significant correlation between the sensory quality of the dishes and the lightness value of oils(r=0.995 39, P<005), while the sensory quality of the dishes had no significant correlation with iodine value, viscosity and oxidation stability index (P>0.05). |
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